Bone-In Veal Chops...I always buy from Kuby's in Snyder Plaza as their cuts of veal have always been consistent.
Jess Hall's Seasoned Pepper
Apply Jess Hall's seasoned pepper liberally on both sides of the chop at least 1 hour prior to cooking.
At cook time baste the veal with olive oil.
Then add a generous amount of kosher salt and brown sugar on both sides.
I use the Big Green Egg and set at direct heat to a temp of at least 650 degrees. You can do this on almost any grill....the hotter the better.
Sear both sides of the Veal for 60-90 seconds depending on your grill temp. Remember veal is very delicate so be very gentle when flipping.
After searing, wrap in foil and let rest for 20 minutes.
Lower your grill down to 400 degrees
Remove Veal from foil and cook to your temperature preference. I cooked 3 minutes per side for medium rare...
Suggested sides: Grilled Asparagus, Baked Potato, or Cilantro Rice