For this recipe, use either rib or loin veal chops. Rib chops are cut from the rib roast and because butchers do not have as many requests for rib roasts of veal as they do for chops, they very often cut the roasts into sizable, delicious chops. Loin veal chops have a large eye (meaty section), a tenderloin, and T-bone. Veal chops are among those cuts of meat that we feel benefit from the adage "less is more" and require neither a marinade nor much seasoning. We suggest serving these with a wine sauce to dress up the party.
Rub the chops with oil and season on both sides with salt and pepper.
Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot.
Grill the chops for 8 to 10 minutes on each side until lightly browned for medium rare. Transfer to a warmed platter and let rest for five minutes. Serve with Merlot wine sauce, if desired.