Grilled Veal Rib Chops with Mediterranean Herb Paste

I first posted a blog on this Grilled Veal Rib Chops with Mediterranean Herb Paste recipe 5 years ago. Back then, we only had veal loin chops, but now we got to revisit with actual rib chops. We loved it the first time, and cemented the love affair with this reiteration.

All of the herbs were just picked from our organic, raised-bed garden giving us the freshest taste possible. In fact, since the past winter was mild, most of our herbs returned, and with aplomb. Just look at those stunning sage leaves. Now that’s a WOW factor—we hated to chop them!

And how about a side of grilled tomato skewers? Pretty darn simple and a wonderful pairing with the chops. Remove the top core, slice them in half lengthwise, and thread them onto metal skewers alternating with a fresh bay leaf* on the cut side. Brush with EVOO and sprinkle with salt and pepper.

When you move the veal chops over to the cool side of the grill for 10 minutes, place the tomato skewers on the hot side, turning once half way through. They’ll take about 8-10 minutes total to get a nice char. Carefully remove them from the hot metal into a bowl and drizzle on a bit more EVOO. Six roma tomatoes (and 12 bay leaves) makes enough for 3-4 servings.

*Speaking of those bay leaves, it’s best to get fresh ones. If all you can get your hands on are dried, soak them in water for about 10-15 minutes so that they become pliable and won’t crack as you thread them on the skewers.

Grilled Tomato Skewers

As I mentioned, we were in Heaven over this meal! And the bonus was getting to gnaw the bone 😉

Grilled Veal Rib Chops with Mediterranean Herb Paste

  • Servings: 4
  • Difficulty: easy
  • Print


  • 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 Tbsp. minced fresh parsley leaves
  • 2 tsp. minced fresh sage leaves
  • 2 tsp. minced fresh thyme leaves
  • 2 tsp. minced fresh rosemary
  • 2 tsp. 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.


  1. 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.
  2. Sprinkle chops with salt and pepper to taste.
  3. Mix oil, garlic, and herbs together in small bowl; rub herb paste over chops.
  4. 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.
  5. Remove chops from grill and let rest for 5 minutes before serving. Serve with lemon wedges.

Adapted from Cook’s Illustrated

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