SIMPLY SEARED VEAL CHOPS

Serves: 4

4 veal loin or rib chops, about 1 inch (2.5 cm) thick, 12 to 16 oz (340 to 454 g) each

Salt and freshly ground pepper Lemon wedges

1. Make sure grates are clean. Start coals or heat gas grill for hot, direct cooking.

2. Pat chops dry with paper towels. Sprinkle on both sides with salt and pepper.

3. Place chops on grill directly over the fire. Close the lid and cook, turning once, to one stage shy of the desired doneness. Use an instant-read thermometer, avoiding bone, to check meat has reached 135 F (60 C).

4. Transfer meat to a platter and let sit about five minutes, checking the temperature occasionally. When the chops are ready, serve with lemon wedges.

ALTERNATIVES:

Brush chops with olive oil. Cover meaty parts on both sides with fresh sage leaves and brush leaves with oil. Grill, making sure sage remains stuck to the meat.

Combine olive oil, some sherry vinegar and fresh rosemary leaves, marinate chops in mixture, then cook as in basic recipe.

Skip lemon and serve chops with gremolata made by combining chopped parsley, grated lemon rind and minced garlic.