Veal chops are a rarity in our house, typically due to the high cost. I picked these up by mistake a while back, (I meant to get pork chops, go figure!) and put them in the freezer until such time we felt like treating ourselves. (Like every day since the lockdown went into effect.)
So on a recent Friday night—when in the good ol’ days we use to dine out—those veal chops came to mind as an “aha” moment. Grilled Veal Chops with Rosemary with Green Beans and Blistered Tomatoes, can’t even tell you how good this combo was; you’ll have to make them yourself.
While this dinner is meant for 6 people, with only two veal chops on hand, we cut the marinade recipe in half and bathed them in it for one hour (you can do up to 4 hours). The grilling was super quick; about 3 minutes per side because the thickness was less than 3/4″.
With little to do, you’ll have more time to enjoy company. In fact, the green bean side dish (absolutely divine BTW) can be made ahead and served at room temperature. Get the chops marinating before guests arrive, and all you’ll have to do is toss them on the grill for a few minutes when ready to eat. Dinner done.
Grilled Veal Chops with Rosemary
Ingredients
- 5 Tbsp. extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 1 1/2 Tbsp. chopped fresh rosemary or 2 teaspoons dried
- 2 large garlic cloves, pressed, or 1 Tbsp. roasted garlic paste
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
- 6 8-oz. veal rib chops (3/4 to 1 inch thick)
Directions
- Whisk oil, wine, rosemary, garlic, salt and pepper to blend in 13 x 9 x 2-inch glass baking dish. Add veal chops to dish and turn to coat with marinade. Let stand at room temperature 1 hour or refrigerate up to 4 hours, turning veal occasionally.
- Prepare barbecue (medium-high heat) or preheat broiler.
- Remove veal from marinade, shaking off excess. Season veal with salt and pepper.
- Lightly oil grill. Grill or broil veal to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter. Garnish with rosemary sprigs and serve.
Green Beans and Blistered Tomatoes
Super easy to make and delicious served at room temperature, these green beans pack a ton of savory, spicy flavor. Next time however, we will reduce the “remaining 3 Tbs of coconut oil” by half.
Green Beans and Blistered Tomatoes
Ingredients
- 1-1/2 cups cherry tomatoes
- 1/4 cup coconut oil, melted
- Kosher salt and freshly ground black pepper
- 1 tsp. crushed red pepper flakes
- 3 medium cloves garlic, sliced
- 1-1/2 lb. green beans, trimmed and cut into 21/2-inch pieces
- 3 Tbs. soy sauce
Directions
- Position a rack in the center of the oven, and heat the oven to 400°F.
- On a small rimmed baking sheet, toss the tomatoes with 1 Tbs. of the oil, 1 tsp. salt, and 1/2 tsp. black pepper. Bake until the skins crack, about 15 minutes. Set aside.
- Heat the remaining 3 Tbs. oil in a large, deep skillet over medium heat until shimmering. Add the pepper flakes and stir. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
- Reduce the heat to medium low. Add the green beans and soy sauce. Stir to coat the beans, cover, and cook for 5 minutes.
- Uncover and gently stir in the tomatoes. Cook until the beans are crisp-tender, about 5 minutes. Season to taste with salt and black pepper.
- Serve warm or at room temperature.
Side dish recipe found on Fine Cooking by Samantha Fore
Accounting for Taste 
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