Veal is not cheap, so when you splurge, it better be good. I look at the best veal coming from the high-end Italian and French restaurants and then the best American steak and chop houses. My best memories are of Italian veal, so I share with you my favorite grilled veal chops recipe.
Enjoy!
🍷 Wine Pairing: A Red Blend, a good Merlot or bold Pinot Noir will pair nicely with these chops.
Grilled Veal Chops, Tuscan Style
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 people
Ingredients
- 4 Moody’s veal rib chops 14 oz and at least 1 inch thick
- 2 T extra virgin olive oil plus more for drizzling
- 2 garlic cloves minced
- 1 T rosemary leaves
- ¼ C sage leaves
- Salt and freshly ground black pepper
Instructions
-
Pre-heat your grill to medium-high heat.
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In a medium size bowl, mix the 2 tablespoons of olive oil, garlic, sage and rosemary, set aside.
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Season the chops with salt and pepper and generously drizzle with olive oil.
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Grill the chops over medium high heat, turning once, about 5 to 6 minutes per side depending on thickness.
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As the chops are close to being done, sauté the herb mixture in a small to medium fry pan, about 3 to 5 minutes. Don’t allow the garlic to burn.
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Remove the chops when the internal temperature is 140°F to 145°F (for medium rare) and cover with foil and rest while the herbs are sautéing
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When the chops are rested and the herbs are done, spoon the juices and herbs over the chops and serve.
