Make the Grilled Veal Chops:
Rub the veal chops in olive oil and a liberal coating of salt and pepper. Sprinkle rosemary over top and allow the chops to sit for 30 minutes.
When the grill is ready, place the chops on the hot side of the grill without touching for 3 to 4 minutes to. Rotate and allow to sit another 2 minutes.
Flip the chops and place them on the cooler side of the grill. Cover and cook 4 to 5 minutes longer until the chops reach an internal temperature of 140 degrees F.
Slice the chops from the bone, & then slice the veal steaks into thin strips against the grain. Drizzle with the balsamic reduction & spoon the sun-dried tomato gremolata over the chops to serve.