Grilled Veal Chops With Arugula Salad

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I found this delicious recipe in the chicago sun-times.

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Steps

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In a large shallow baking dish , combine olive oil with garlic , rosemary , salt and pepper.

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Turn chops in olive oil mixture to coat them well.

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Marinate 10 minutes at room temperature or up to overnight in the refrigerator.

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Grill veal chops on a hot barbecue 2 minutes per side.

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Reduce heat to medium and continue cooking about 6 minutes per side until veal is 145 on a meat thermometer.

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They should be just pink inside.

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Toss arugula with cherry tomatoes , lemon juice , salt and oil.

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Serve salad on top of veal chops.

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Ingredients

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olive oil, garlic, fresh rosemary, salt, pepper, veal chops, arugula, cherry tomatoes, lemon juice