Umbrian-Style Veal Chops

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Dressing:

1/2 packed cup fresh basil leaves

1/2 cup extra-virgin olive oil

1/4 packed cup fresh mint

2 tablespoons chopped fresh marjoram

2 tablespoons white wine vinegar

1 tablespoon anchovy paste

1 tablespoon chopped fresh rosemary

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 cloves garlic, smashed

Juice from 1 large lemon (about 1/4 cup fresh lemon juice)

1/2 small red onion, roughly chopped

Veal Chops:

3 tablespoons extra-virgin olive oil

Four 8-ounce 3/4-inch-thick bone-in veal rib chops

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper