Lemon-Herb Veal Chops

Total preparation and cooking time: 25 minutes
Marinating time: 20 minutes to 2 hours

6 well-trimmed veal rib or loin chops, cut 1 inch thick
   (approx. 8 ounces each)
4 slices firm ripe tomato
   (approx. 1 inch thick)
Salt and pepper

Seasoning:
1 1/2 teaspoons freshly grated lemon peel
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1/2 teaspoon dried thyme leaves

1. In small bowl, combine seasoning ingredients;
press evenly into both sides of veal chops.

2. Place chops on grid over medium, ash covered coals. Grill, uncovered, 12 to 14 minutes for medium doneness, turning once. Season with salt and pepper, as desired.

Makes 4 servings (serving size: 1/6 of recipe).

Cook's Tip:
Finely chopped fresh herbs may be substituted for dried.
Triple the amounts of herbs; use the same amount of lemon peel.

To broil, place chops on rack in broiler pan so surface of meat
is 4 inches from heat. Broil 14 to 16 minutes for medium doneness, turning once.

Nutrition information per serving using veal loin chops:  150 calories; 22g protein; 0.5 g carbohydrate; 6 g fat; 1.1 mg iron; 82 mg sodium; 90 mg cholesterol.  (Complete nutrition's available on request.)

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