Remove the veal chops from the refrigerator 30–45 minutes before cooking to come to near room temperature. Pat both sides and the edges thoroughly dry with paper towels — dry meat sears better.

Make the marinade

In a small bowl whisk together the olive oil, lemon juice, minced garlic, chopped rosemary, thyme, Dijon mustard, 1 tsp of the salt and 1/2 tsp of the black pepper until combined.

Season chops

Place the chops on a rimmed tray or dish. Using a brush or your hands, coat both sides and the edges of each chop with the marinade, massaging it in. Sprinkle the remaining 1 tsp salt evenly over both sides (this helps form a good crust). Let the chops rest and marinate at room temperature for 20–30 minutes (do not exceed 1 hour).

Grilling and Finishing

Preheat grill

Prepare a medium-high heat on a gas or charcoal grill (450–500°F / 230–260°C). Clean and oil the grates well to prevent sticking.

Sear the chops

Place the chops over direct heat. Sear 3–4 minutes undisturbed on the first side until a deep golden-brown crust forms. Flip and sear the second side 3–4 minutes. If the edges are thick, use tongs to hold the chops on their fat edge for 30–45 seconds to render and color the rim.

Finish to temperature

After searing both sides, move chops to a cooler part of the grill (indirect heat) or reduce heat to medium. Continue grilling until the internal temperature reaches 130–135°F (54–57°C) for medium-rare to medium — about 3–6 additional minutes depending on thickness. For medium, target 140°F (60°C). Use an instant-read thermometer inserted into the thickest part without touching bone.

Rest and baste

Remove chops from the grill and place on a cutting board. Immediately top each chop with 1 tablespoon room-temperature butter so it melts into the meat. Tent loosely with foil and rest 6–8 minutes (carryover cooking will raise the temperature a few degrees).

Finish and serve

After resting, transfer chops to plates, sprinkle with chopped parsley if using, and serve with lemon wedges on the side for squeezing. Taste and add additional salt or pepper if needed.