Grilled Veal Chops
Delicious and tender grilled veal chops with a hint of lemon and herbs, bringing a gourmet touch to your table.
Nutrition
Calories: 350cal
Carbohydrate: 2g
Protein: 20g
Fat: 28g
Cholesterol: 95mg
Sodium: 120mg
Difficulty Level: easy
15 min Prep
15 min Cook
30 min Total
4 Servings
Ingredients
- 4 veal chops, about 1 inch thick
- 4 tablespoons olive oil, divided
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
- Lemon wedges for serving (optional)
Instructions
- In a mixing bowl, combine 2 tablespoons of olive oil, lemon juice, minced garlic, chopped rosemary, and chopped thyme. Stir well to mix.
- Place the veal chops in a shallow dish. Pour the marinade over them, ensuring they are well coated. Cover and refrigerate for at least 30 minutes. Tip: For maximum flavor, marinate for up to 2 hours if you have time.
- Preheat your grill to medium-high heat, around 400°F. If using a grill pan, heat it over medium-high heat.
- Remove the veal chops from the marinade. Pat them dry with paper towels to get a good sear. Brush each chop with the remaining 2 tablespoons of olive oil and season generously with salt and pepper.
- Place the chops on the grill. Grill for about 6-7 minutes on each side, or until they reach an internal temperature of 145°F for medium-rare. Use an instant-read thermometer to check the temperature. Tip: Avoid pressing down on the chops with the tongs, as this will cause the juices to escape and dry out your chops.
- Remove the chops from the grill and let them rest on a plate for 5 minutes. Cover loosely with foil. Resting allows the juices to redistribute, ensuring juicy and tender chops.
- Serve the chops warm, garnished with lemon wedges if desired. Tip: Pair with a side salad or roasted vegetables for a complete meal.
