When my local butcher has Thick Cut Veal Chops, I like to treat my family and friends to their hearty portions and delicate flavor. In summer months, I like to grill them on the barbecue, and when they’re cooked properly, they are amazing. The key to my veal chops is selecting bone-in and thick-cut portions — at least 1″ thick — and letting them rest in an herb marinade for several hours before grilling. The bone keeps the meat nice and juicy, while the marinade adds additional flavor dimensions.
In this recipe, I show you how to create a earthy marinade with herbs, capers, and lemon juice to enhance the delicate flavors of the Veal Chops. I also show you how to cook them to perfection, and serve them with a side of Smoked Bacon-Wrapped Asparagus. Click the link for the complete recipe and high definition video,
High Definition Video of How to Make Grilled Thick-Cut Veal Chops with Herb Marinade presenter here:
Thick-Cut Veal Chops Recipe:
Prep Time: 20 Minutes
Marinade time: 4 – 8 hours
Grill Time: 12 minutes
Veal Chop Ingredients:
- 3 – 4 stalks of rosemary (stems removed)
- 3 – 4 stalks of oregano (stems removed)
- 1/2 cup of capers
- 1 clove of garlic
- 1 heaping tablespoon of Dijon mustard
- 2 or 3 glugs of olive oil
- juice of 1/2 lemon
- 1/2 cup of chicken, beef, OR vegetable stock
- 4 thick (1″ or 2 cm) cut veal chops, bone in
Veal Chop Directions:
- The first step will be to make the marinade. If you have a mortar and pestle, bash up the rosemary, oregano, capers and garlic. If you don’t have one, combine these ingredients and give them a fine chop. Transfer to a mixing bowl.
- Add Dijon mustard, olive oil, stock, lemon juice, and mix well. Taste and add stock to the marinade if it’s too salty or sour.
- Transfer about 2/3 of the marinade to a ziploc bag and save the rest for later. Add veal chops to the ziploc bag and cover the marinade all over the chops. Seal the bag and refrigerate for 4 to 8 hours.
- Remove the veal chops 30 to 60 minutes before grilling to allow to come to room temperature. Discard used marinade.
- Grill the veal chops on a hot barbecue grill (500 – 600 degrees F), brushing the veal chops with the remaining marinade as you grill. Grill about 6 minutes per side, and 12 minutes total. Remove from the grill when a meat thermometer read 140 – 145 Degrees F. Allow to rest for 15 minutes covered with aluminum foil.
- Serve with 1 tbsp compound butter melted on top of each chop (1/4 cup room temperature butter mixed with 1/4 cup Boursin cheese and 1 tbsp lemon rind)
Sources: Canadian Living Magazine: November 2003. I was inspired by this recipe, and overall it’s quite good. I chose to alter the marinade, and grill in stead of pan fry the veal.
Bacon-Wrapped Asparagus Recipe:
Prep Time: 10 minutes
Grill Time: 12 minutes
Bacon-Wrapped Asparagus Ingredients:
- 16 to 20 stalks of Asparagus
- 4 long strips of bacon (preferably smoked bacon)
Bacon-Wrapped Asparagus Directions:
- Break off the woody base of each piece of asparagus. The natural break point will be between the woody stalk end and the tender tips of asparagus.
- Arrange the asparagus in bundles of 4 or 5. Wrap each bundle with a piece of bacon, and secure by piercing with a toothpick, like so:
- Place bacon-wrapped asparagus on a preheated grill, at the same time as you start grilling the veal chops.
- Grill asparagus bunches on all sides, turning regularly.
- The asparagus will be cooked through when the bacon is light-brown and slightly golden, or about the same time as when the veal chops are ready to come off the grill.
I served these chops with Le Gravillas Sablet Côtes du Rhône Villages 2010. I chose this wine because it has fruit notes that compliment the marinade, but can stand up well with the veal chop and smokey bacon flavors. At about $14 per bottle, it’s good value for your money.
From the Globe and Mail:
“Medium-full-bodied, this red leans to the savoury side, with herbs, pepper and earth dominating.”
From LCBO web site:
“Wonderful nose of citrus, banana, pineapple, mineral, Bosc pear and white flowers. The palate is dry, crisp and adds a touch of orange zest to the mix before closing with a bright minerality on the finish.”
Sounds Hoity-toity, but it’s good.