Tuscan Grilled Veal Chops

Ingredients

• 6 large center cut veal chops, 1" thick bone-in
• 1 cup apple cider
• 1/4 cup of olive oil
• 20 juniper berries, crushed
• 2 large fresh CHRISTOPHER RANCH California Garlic cloves, 1 clove minced
• 2 tsp fresh rosemary, minced
• 1/2 cup chopped fresh fennel, combination bulb and feathery tops
• Salt and pepper to taste

Directions

1. Cut 1 clove of garlic into slivers and insert a sliver into the meat, near the bone of each chop.
2. Place chops in a large plastic resealable bag.
3. In a bowl, combine juniper, rosemary, fennel, apple cider, olive oil and the remaining garlic; season with salt and pepper.
4. Pour the marinade over the chops and coat well.
5. Place in the refrigerator and let marinate for 6 - 24 hours.
6. When ready to serve, preheat grill to 425 degrees F and bring pork chops to room temperature.
7. Grill chops, until cooked, turning once, about 25 minutes.