If you ever get the opportunity to buy some good, thick veal chops on sale, don’t hesitate! We don’t eat them too often because they’re expensive, but every now and again Russ finds them on sale at a grocery store out on the Main Line. This was one of those times. When cooked/grilled properly, they melt in your mouth.
Some months ago Russ cooked some darn-right tasty veal chops in a cast iron skillet (I guess it had to be before grilling season began) and we wanted to replicate that recipe but neither one of us could remember where we got it! (Must have been before I started the food blog too.) So we immediately googled a recipe and came across this Gas-Grilled Veal Chops with Mediterranean Herb Paste from Cook’s Illustrated, which looked succulent indeed.
To accompany the chops, we made Glazed Carrots with Tarragon and Smashed Baby Potatoes (which have recently become a favorite side dish of ours.)
NOTE: Recipe called for Rib Chops, we used Loin Chops (with meat on both sides of the bone)
- 4 bone-in rib veal chops, about 1 1/4 inches thick, excess fat trimmed
- 1/4 cup extra-virgin olive oil
- 3 medium garlic cloves, minced or pressed through garlic press (1 tablespoon)
- 1 tablespoon minced fresh parsley leaves
- 2 teaspoons minced fresh sage leaves
- 2 teaspoons minced fresh thyme leaves
- 2 teaspoons minced fresh rosemary
- 2 teaspoons minced fresh oregano leaves
- 1 lemon, cut into wedges, for serving
If you don’t have all the herbs, feel free to add additional amounts of what you do have to compensate.
- Preheat grill with all burners turned to high and lid down until very hot, about 15 minutes. Use grill brush to scrape cooking grate clean. Leave one burner on high and turn other burner(s) down to medium.
- Sprinkle chops with salt and pepper to taste.
- Mix oil, garlic, and herbs together in small bowl; rub herb paste over chops.
- Grill chops, covered, over hotter part of grill until browned, about 2 minutes on each side. (If chops start to flame, slide them to cooler part of grill for moment and/or extinguish flames with squirt bottle.) Move chops to cooler part of grill. Continue grilling, turning once, until meat is still rosy pink at center and instant-read thermometer inserted through side of chop and away from bone registers 130 degrees, 10 to 11 minutes.
- Remove chops from grill and let rest for 5 minutes before serving. Serve with lemon wedges.