|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 40g||51%|
|Saturated Fat 13g||63%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||0%|
|Total Sugars 0g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This veal recipe is simple yet delicious. Because it takes less than 30 minutes from start to finish, it's ideal for special occasions but can be prepared quickly and easily enough for a weeknight meal. Make sure the chops are all uniform in shape and size to streamline the process; it means your chops have a better chance of all being ready at the same time.
If you've never had veal before, its taste is more delicate than beef, and it's typically very tender. The recipe is fairly straightforward, but it takes well to gussying up if desired. Add some other herbs to the fresh thyme, such as fresh rosemary. Serve these chops with a side of grilled vegetables (corn and peppers would be nice), along with rice or some mashed potatoes for the perfect meal.
"The grilled veal chops were fantastic and easy to prepare and grill. I kept the gas grill (lid closed) around 400 F. I flipped them after 7 minutes and then inserted a probe into one of the thickest chops. Most were perfectly cooked in 16 minutes, while two thicker chops needed 2 more minutes." —Diana Rattray
3 tablespoons olive oil, more for the grill
6 (11-ounce) bone-in veal chops, about 1 1/2 inches thick
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons fresh thyme, chopped
Gather the ingredients.
Prepare a medium-high (400 F to 475 F) gas or charcoal grill fire. Clean and oil the grill grates.
Coat chops with oil, salt, pepper, and thyme.
Place veal on the grill and cook until the internal temperature reaches 145 F, about 7 to 8 minutes on each side.
Remove chops from the grill and allow them rest for 5 or so minutes covered with aluminum foil before serving.
- Make sure you cook the veal to a minimum internal temperature of 145 F. Use an instant-read thermometer to check for doneness and remember that the meat will continue to cook for a few minutes once you've pulled it off the heat to rest. Veal benefits from a 3- to 5-minute rest.
- If possible, use a wired or wireless temperature probe or grill thermometer to monitor the veal chops after flipping them so you won't have to open the lid more than necessary.
- You can also cook this dish in a grill pan on your stovetop if you don't have an outdoor grill.
Feel free to amplify this recipe a bit in terms of flavor by adding any of the following:
- Caramelized onions or shallots.
- Sliced mushrooms.
- Capers and lemon juice.
- Freshly chopped parsley or rosemary, or a combination of both, with or without the fresh thyme.
- Cut a garlic clove in half and rub the cut sides over the meat before seasoning.
How to Store and Freeze Veal Chops
- Leftover veal chops will keep in the refrigerator for three to five days as long as they are well wrapped or kept in an airtight container.
- You can also wrap and freeze them in a zip-close freezer bag for up to three months.
- Sous vide is an excellent way to reheat leftover grilled chops because it allows you to heat them to the original temperature without overcooking or drying out the meat.
- To reheat a grilled veal chop in the oven, place a wire cooling rack in a rimmed baking sheet. Preheat the oven to 275 F. Place the veal on the rack and cook for about 20 to 25 minutes, until the internal temperature reaches about 110 F.
What is the difference between a veal porterhouse chop and rib chop?
A veal porterhouse chop comes from the loin and includes the eye and the tenderloin, while a rib chop comes from the rib roast. Veal rib chops are more expensive than loin chops.