5 Tablespoons extra virgin olive oil
1/4 cup red wine
2 tablespoons fresh rosemary
1 tablespoon balsamic vinegar
3 cloves of garlic - minced
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
4 8- to 10-oz. bone-in veal chops
Whisk oil, wine, garlic, rosemary, vinegar, salt and pepper together in a glass bowl. Place the veal chops in a zip lock freezer bag with the marinade and refrigerate 6 to 8 hours.
Heat your grill, remove the veal from the marinade and grill to the desired doneness. About 4 minutes on a side gave us a nice medium-rare.
