Bone-in veal chop, 1½ – 2 inches thick
Fresh ground pepper
6-10 fresh basil leaves, chopped
A small bunch fresh parsley, chopped
4-6 leaves fresh sage, chopped
1 sprig fresh rosemary, chopped
3 garlic cloves, chopped
½ cup extra virgin olive oil, separated
Set the EGG for direct cooking without the convEGGtor at 500°F/260°C.
Drizzle ¼ cup of olive oil and season veal chop with kosher salt and ground pepper and let it rest for 20 to 30 minutes.
Mix together the fresh ingredients, salt, pepper and ¼ cup of olive oil (more if necessary, to ensure the herbs are covered). Let the mixture rest to mend the flavors together.
Cook the veal chop for approximately 4-6 mins per side, until the internal temperature is between 135°F and 140°F. Remove from the EGG and baste the chop with the herb mixture. Let the veal chop rest for at least 10 minutes. Enjoy!