6 Servings

Ingredients:
6 3/4-inch-thick veal loin chops (about 8 to 10 ounces each), trimmed
3 tbsp. olive oil
2 tbsp. coarsely ground mixed peppercorns
1 tbsp. minced fresh rosemary

Directions:
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.)
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.

Counts per entire recipe:
10.47/ 994.02/ 58.31/ 10.74

Carbs/ Calories/ Fat/ Saturated Fat

Counts per serving:
1.75/ 165.67/ 9.72/ 1.79