|2 10-12 ounce veal chops, 1 1/4 to 1 1/2" thick, bone in|
|sea salt and fresh ground black pepper|
|1 Tbs. olive oil|
Make a 1/4" cut in the rounded edge of each chop, opposite the bone,
to prevent the chops from curling during cooking. Pound if desired.
Rub olive oil on exposed surfaces of chops. Sprinkle with freshly ground pepper (best if ground with a mortar & pestle), and with salt.
If using outdoor grill: Preheat the grill until very hot, about 15 minutes. Grill the chops over high heat for 3 to 4 minutes per side, depending on thickness, or until cooked. (Sandy likes them about 2 to 2 1/2 min/side, Dave likes 3 to 3 1/2.) Sprinkle with sea salt when done.
If using ridged stove-top grill: Preheat the grill on medium for 10 minutes, cook about 7 1/2 minutes total for rare.
Jane: "I'm not sure why they call this Florentine...."