b'Veal Chops with Rosemary, Lemon and Honey SauceNICK STELLINOServes 44 veal chops (totaling approximately 3 pounds), cut approximately X inch to 1 inch thick1 teaspoon salt 1 teaspoon pepper 3 tablespoons Pompeian Extra Light Olive Oil1V tablespoons butterFOR THE MARINADE:Zest of 1 lemon, chopped2 tablespoons fresh rosemary leaves3 tablespoons Pompeian Extra Virgin Olive Oil 2 garlic cloves, chopped1 teaspoon salt 1 teaspoon pepperW cup sherryFOR THE ROSEMARY, LEMON AND HONEY SAUCE:4 tablespoons Pompeian Extra Virgin Olive Oil8 small peeled shallots, finely chopped, or 1 medium white onion, peeled and finely chopped4 tablespoons fresh rosemary leaves, loosely packed2 garlic cloves, chopped2 tablespoons honey2 tablespoons fresh lemon juiceV cup sherry4 cups veal or chicken stockTO MARINATE THE VEAL CHOPS:Whisk all of the marinade ingredients together and pour into a resealable plastic bag containing the meat. Marinate at least 5 hours or overnight. Make the rosemary, lemon and honey sauce. (See accompanying recipe.) The sauce can be made the day before and stored in the refrigerator. Take the meat out of the marinade; discard the marinade. Salt and pepper the meat. TO COOK THE VEAL CHOPS:option one:Brush with the extra light olive oil and grill on the barbecue on medium-high heat, about 3 to 4 minutes per side. After grilling, place the meat on a tray and cover with foil; let it rest. 27'