Grilled Veal Chops
User Reviews
3.9
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
424 kcal
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Course
Main Course
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Cuisine
American
Grilled Veal Chops
Description
This recipe features porterhouse loin veal chops coated with a fragrant herb crust made from minced garlic, fresh lemon zest, and a combination of rosemary, tarragon, thyme, and mint leaves, seasoned with salt and freshly ground black pepper. The herb and olive oil mixture is pressed firmly into the meat and left to marinate for six hours or overnight in the refrigerator to infuse the flavors deeply.
The cooking method involves indirect grilling over wood chips to impart a subtle smoky aroma and char. The chops are placed opposite the smoking wood chips on a hot grill preheated to about 450°F, allowing the meat to cook thoroughly while capturing the aromatic smoke. Bringing the chops to room temperature before grilling helps achieve even cooking.
Grilled Veal Chops can be served simply to highlight the herb crust and veal's delicate flavor and texture. The recipe provides flexibility to omit the smoking step if preferred, with direct grilling still producing a tasty result. This approach offers a flavorful way to prepare tender veal for a refined meal.
Ingredients
- 2 pounds veal chops I used porterhouse loin chops, about 1-1 1/2" thick
- 4 cloves garlic about 2 tablespoons, minced
- 1 lemon zested
- 1½ tablespoons rosemary finely chopped, fresh leaves
- 1 tablespoon tarragon chopped, fresh leaves
- 2 tablespoons thyme chopped, fresh leaves
- 1 tablespoon mint leaf chopped, fresh
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 1-2 tablespoons olive oil
Instructions
PREPARE THE GARLIC HERB CRUST:
- Combine garlic, lemon zest, rosemary, tarragon, thyme, mint, salt and pepper in a bowl and stir to evenly distribute ingredients. Add the olive oil and stir to combine.
PREPARE THE CHOPS
- Place veal chops on a baking pan. Sprinkle chops with half of the herb mixture. Press the herbs into the meat with your fingers, making sure they coat the chops. Turn chops over and repeat with remaining oil and herb mixture. Cover with cellophane and refrigerate for six hours or overnight.
TO COOK THE VEAL:
- Half an hour before cooking, remove the veal from the refrigerator and let it come to room temperature.
- Fill a smoker box with wood chips, or create your own using the instructions below*.
- Place wood chips directly on gas burner (beneath the grates) on one side of the grill. Preheat the grill to high heat (about 450 degrees).
- When chips begin to smoke, add the veal to the opposite side of the grill from the wood chips, but still over direct heat.
- Grill for 5-6 minutes per side for medium doneness, turning with tongs halfway through. (For nice crosshatch marks, rotate the chops 90 degrees after 3 minutes of cooking on each side).
- Transfer chops to a platter and let rest for 3 minutes. Enjoy!
Notes
- Marinate veal chops for at least six hours or overnight for optimal flavor absorption.
- Allow chops to come to room temperature before grilling to ensure even cooking.
- Use a foil pouch with holes filled with wood chips placed over the grill burner to create the smoke.
- If you prefer, skip the smoking step and grill directly over high heat for a simpler method.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Calories | 424kcal | 21% |
| Carbohydrates | 6g | 2% |
| Protein | 44g | 88% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 179mg | 60% |
| Sodium | 777mg | 32% |
| Potassium | 813mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 315IU | 6% |
| Vitamin C | 22.1mg | 25% |
| Calcium | 86mg | 9% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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