BROILED VEAL CHOPS WITH MIXED PEPPERCORNS

Jars of mixed peppercorns-red, green, white and black can be found in supermarket spice racks. Uncork a bottle of Zinfandel to go uith this simple, great-tasting entree.

6 Servings

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

Place veal chops in baking dish. Brush with oil, then sprinkle both sides with peppercorns and rosemary. Let stand at room temperature I hour. (Can be prepared 1 day ahead. Cover and refrigerate.)

Preheat broiler. Transfer veal chops to broiler pan. Sprinkle mith 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.