Italian Grilled Kurobutta Veal Loin Chops ala Gioco

This is my first offering in my restaurant series.  The idea is I have been given a recipe by the Chef from a restaurant, in this case it is Chef Gaetano, from Gioco in Chicago.  Gioco is a very well regarded Italian restaurant located in the South Loop.  Gioco features rustic Italian dishes with a Tuscan influence.

This series is designed to enable the home chef to cook like a restaurant chef.  My take away from this experience is both an appreciation for marinating with fresh herbs and how simple but will combined ingredients create great flavors.  The other thing I know is that there are so many more ethnic recipes then we find offered to us in cookbooks.

Recipe
Italian Grilled Kurobutta Veal Loin Chops:

1. In a bowl, combine 1 cup of EVOO, 1 tbsp balsamic vinegar, the juice of 1 lemon and whisk until incorporated
2. Add 2 sliced garlic cloves and 1 shallot finely chopped; finish by adding 3 sprigs of chopped basil, a couple of tsp of chopped Italian parsley and 1 sprig of fresh rosemary
3. Marinate 2 12 – 16 oz veal loin chops for at least 4 hours
4. After marinating, season the chops with salt and pepper and place on a grill at medium high.  Turn after 2 minutes to obtain grill marks.  The chops will need 6 – 8 minutes per side depending on the thickness
5. In the last 3 – 4 minutes of grilling, add 2 halved peaches to the grill
6. Serve with an arugula salad dressed with the juice of 1 lemon, 1 cup of EVOO and salt and pepper.