Rub veal chops with olive oil and place in a shallow dish with fennel seeds.
Add sage, thyme, rosemary, garlic, and lemon rind strips to the chops.
Season with pepper, cover, and chill for 4-6 hours, turning midway.
Prepare the outdoor barbecue 30 minutes before cooking.
Salt the chops and place on the rack over white-hot coals.
Grill for 5-6 minutes per side until charred on the outside and pink inside.
Remove the veal and let it rest for 4-5 minutes.
Combine marjoram, olive oil, lemon juice, and salt; let infuse for 10 minutes.
Place each chop on a plate and spoon over the salmoriglio sauce.