After trying veal chops, lamb chops, and a small roast with this marinade and receiving fabulous reviews, I decided this easy-to-prepare dish is a keeper.
Wash and dry veal chops. Place all marinade ingredients in a large ziplock bag. Mix well.
Add veal chops and coat well with marinade. Allow to marinate one hour or overnight in the refrigerator.
Remove meat from marinade and place in a large roasting pan. Sprinkle with salt and pepper. Broil on high for four minutes each side. When you remove from the oven, drizzle each chop with honey. Serve immediately.
Alternatively, sear the veal chops on your stovetop instead of broiling in the oven. Grease a frying pan and heat over a high flame, then add the meat (it should sizzle on impact) and sprinkle with salt and pepper. Cook for approximately three to four minutes per side, depending on the thickness of the chop. Drizzle with honey as above.
This marinade works well on lamb chops or a veal roast too. An alternate method to broiling is to bake on 325 degrees Fahrenheit (170 degrees Celsius) for two and a half hours for a three-pound veal roast. For veal chops, bake for 25–30 minutes.