Prepare a charcoal grill for medium-high heat.

In a small bowl, combine 2 tablespoons of olive oil, minced garlic, rosemary leaves, and sage leaves.

Season the veal chops generously with salt and freshly ground black pepper.

Drizzle the veal chops with olive oil.

Grill the veal chops over medium-high heat for about 6 minutes per side for medium doneness, turning once.

Transfer the grilled veal chops to a platter.

Pour the olive oil and herb mixture over the chops, coating them evenly.

Drizzle generously with additional olive oil.

Let the chops rest for 3 minutes, turning them occasionally to ensure they are well coated.

Spoon the accumulated juices and herb-infused oil over the veal chops before serving.