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.