This recipe comes from Steven Raichlen, grill-master, and one of my favorite chefs on PBS. The flavor in this savory grilled veal chop is outstanding and the preparation couldn’t be simpler. As Raichlen says, when you add butter or olive oil to meat hot off the grill “the fat mixes with the meat juices and creates an instant sauce.” Minced garlic and fresh herbs lend a Spring-y freshness and Italian flavor. Pair with a bright salad, like this arugula, radish and mint salad with lemon dressing.
