Name: Grilled Veal Chops
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 4 bone-in rib veal chop; 1/2 cup olive oil; 6 TBS fresh squeezed lemon juice; 3 TBS garlic paste (or 3 large cloves of garlic minced); 1 TBS minced fresh Thyme; 1 TBS minced fresh Rosemary; Salt & pepper; 2 cloves garlic (or 2 TBS garlic paste; 3 TBS fresh squeezed lemon juice; 1/2 teaspoon of thinly sliced lemon peel; 1/2 cup olive oil; Salt & pepper

Grilled Veal Chops done in less than 30 minutes, and they are easier to make than you think. You don’t have to do much to a veal chop; it shines all on its own. Just don’t overcook it and you will have a mouthwatering dish everyone will rave about.

At Italian restaurants veal chop are so good and popular they sell out fast. So, what better way to get a nice restaurant style meal from home. The more protein a meal carries the longer you feel full. Mission accomplished with veal on the menu!

There are so many seasoning and spice combinations you can try, make those veal chops your own by trying your favorite go to grilling spice.

Don’t miss all our grilling recipes here! Recipe developed by Colleen Kennedy at Souffle Bombay

Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Serves:
4

Ingredients

4 bone-in rib veal chop
1/2 cup olive oil
6 TBS fresh squeezed lemon juice
3 TBS garlic paste (or 3 large cloves of garlic minced)
1 TBS minced fresh Thyme
1 TBS minced fresh Rosemary
Salt & pepper

Gremolata (optional)

1 cup parsley
2 cloves garlic (or 2 TBS garlic paste
3 TBS fresh squeezed lemon juice
1/2 teaspoon of thinly sliced lemon peel
1/2 cup olive oil
Salt & pepper

Instructions

Cut off any excess fat that may be on your chops.
In a mixing bowl, combine, oil, lemon juice, garlic paste. Thyme, Rosemary and salt and pepper. Mix until combined.
Coat each chop in the marinade and then allow them to sit in it in either the bowl or a plastic bag in your refrigerator for 2 hours or up to 24 hours.
When ready to cook the chops, remove from marinade and discard marinade. Pat chops dry with a paper towel.
Season chops with a bit more salt and pepper and grill over high or med-high heat via your outdoor grill or grill pan for approximately 7-9 minutes per side (cook time will vary on the thickness of your chops).
The internal temperature of your chops should reach 140-145 degrees, allow your chops to rest for at least 5 minutes before enjoying.
Serve with Gremolata or enjoy as is.

To Make Optional Gremolata:

Combine all ingredients in your food processor (smaller bowl works best) and pulse until combined. I enjoy a wetter gremolata, if you enjoy a drier one, use a bit less olive oil.