Remove the veal chops from the refrigerator 30-45 minutes prior to cooking.
Mix all the marinade ingredients together.
Marinate the veal chops for 30 minutes to 6 hours. The longer the better.
For this recipe, I'm using my Nomad portative charcoal grill and smoker. In order to be able to sear and smoke, I used maple wood chops.
Lit your charcoal and add maple wood chops on top, or preheat to hi and set up your grill for direct grilling.
Grill for 2 minutes, rotate to a quarter turn and grill for another 2 minutes.
Turn the chops over and repete step above.
Close the smoker lid and smoke for about 30 minutes or until the internal temperature is between 135°F and 140°F. Remove from the smoker and baste the chop with leftover herb mixture.
Let the veal chop rest for at least 10 minutes. Slice the meat against the grain and serve with grilled salad. Enjoy!