Jars of mixed peppercorns—red, green, white and black—can be found in supermarket spice racks. Uncork a bottle of Zinfandel to go with this simple, great-tasting main course.
Recipe information
Yield
Serves 6
Ingredients
6 3/4-inch-thick veal loin chops (about 8 to 10 ounces each), trimmed
3 tablespoons olive oil
2 tablespoons coarsely ground mixed peppercorns
1 tablespoon minced fresh rosemary
Preparation
Step 1
Place veal chops in baking dish. Brush with oil, then sprinkle both sides with peppercorns and rosemary. Let stand at room temperature 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.)
Step 2
Preheat broiler. Transfer veal chops to broiler pan. Sprinkle with salt. Broil veal 6 inches from heat source to desired doneness, about 5 minutes per side for medium-rare. Transfer veal to plates. Pour any accumulated broiler pan drippings over veal and serve.
