EASY GRILLED VEAL CHOPS RECIPE
Steps:
- 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.
Nutrition Facts : Calories 681 kcal, Carbohydrate 1 g, Cholesterol 243 mg, Fiber 0 g, Protein 80 g, SaturatedFat 13 g, Sodium 522 mg, Sugar 0 g, Fat 40 g, ServingSize Serves 6, UnsaturatedFat 0 g
GRILLED VEAL CHOPS WITH RAW SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 33m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a bowl combine the tomatoes, basil, parsley, red onion, salt, pepper, balsamic vinegar and about 2 tablespoons extra-virgin olive oil. Allow the tomatoes to sit for 10 minutes so that the salt will leach out the juice of the tomatoes.
- Heat a grill pan or outdoor grill to medium high-high heat. Drizzle 2 tablespoons extra-virgin olive oil, eyeball it, on a plate. Place chops on plate and turn in extra-virgin olive oil using tongs and season both sides liberally with salt and pepper. Once the grill pan or grill is screaming hot, add the chops and cook on the first side for 5 minutes. Resist the temptation to move the chops around, you want nice grill markings and a good crust on them. Before flipping the chops, reduce the heat to medium or move chops a little off to the side on an outdoor grill for more indirect heat. Flip and cook them on the second side for 7 to 8 minutes, remove the chops and let them rest covered with a tented piece of aluminum foil for about 5 minutes.
- Once the chops are cooked and rested, add the spinach and olives to the tomatoes and toss to coat. Serve the salad on or alongside the chops and spoon out some of the tomato balsamic juice from the bottom of the salad bowl to top each chop.
GRILLED AND STUFFED VEAL CHOP
Steps:
- Preheat the grill to high.
- Cut a pocket in the veal chops and stuff with 1 thick slice of Fontina cheese and one thin slice of Prosciutto. Seal with a toothpick. Season the chops with the garlic pepper and salt. Place on the hot grill and sear, about 3 to 4 minutes. Rotate once in between to achieve grill marks. Then flip the chops and do the same on the other side.
- Remove from direct heat and put chops on the shelf of the barbecue. Baste with steak sauce and close lid. After about 5 minutes flip and baste the other side. Close lid for 4 or 5 minutes, or until the chops are fully cooked, when the internal temperature is 140 degrees F. Let rest for 3 to 5 minutes in a warm spot. Then serve immediately.
GRILLED VEAL CHOPS WITH ARUGULA SALAD
Make and share this Grilled Veal Chops with Arugula Salad recipe from Food.com.
Provided by Hey Jude
Categories Veal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large shallow baking dish, combine olive oil with garlic, rosemary, salt and pepper.
- Turn chops in olive oil mixture to coat them well.
- Marinate 10 minutes at room temperature or up to overnight in the refrigerator.
- Grill veal chops on a hot barbecue 2 minutes per side.
- Reduce heat to medium and continue cooking about 6 minutes per side until veal is 145° on a meat thermometer.
- They should be just pink inside.
- Toss arugula with cherry tomatoes, lemon juice, salt and oil.
- Serve salad on top of veal chops.
GRILLED PEPPERY HERB VEAL CHOPS
If you like veal chops that will wake up your taste buds with the great flavors of a lot of your favorite herbs, then you will love this recipe! I cook the veal chops on my charcoal grill over indirect heat so they don't have a tendency to dry out. With a baked potato and a nice green salad, this will definitely impress your guests!
Provided by Crazycook in PA
Categories Veal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Brush veal chops with oil and rub with garlic.
- Stir together the rest of the ingredients in a small bowl. Rub on the chops. Cover and chill for 1 hour.
- On your charcoal grill over hot coals, place chops over to one side of the grill and grill for a total of approximately 45 minutes, turning once. Cook until meat thermometer reaches the temperature of 170 degrees.
Nutrition Facts : Calories 41.8, Fat 3.8, SaturatedFat 0.5, Sodium 438.4, Carbohydrate 2.4, Fiber 1.1, Sugar 0.2, Protein 0.5
GRILLED VEAL CHOPS WITH MERLOT SAUCE
Make and share this Grilled Veal Chops With Merlot Sauce recipe from Food.com.
Provided by lazyme
Categories Veal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in heavy large skillet over high heat. Add carrots, celery and onions; saute until vegetables are brown, about 10 minutes. Add tomato paste; stir 30 seconds. Add peppercorns, rosemary, lemon peel and bay leaves; stir 1 minute. Add wine. Boil until mixture is thick, about 15 minutes. Add both stocks and bring to boil. Reduce heat and simmer until liquid is reduced to about 3/4 cup and thickens to sauce consistency, about 20 minutes. Strain sauce. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before using).
- Prepare barbecue (medium-high heat) or preheat broiler. Season veal with salt and pepper. Grill or broil to desired doneness, about 5 minutes per side for medium-rare. Transfer veal to plates. Spoon sauce over and serve.
Nutrition Facts : Calories 323.5, Fat 11.2, SaturatedFat 1.7, Sodium 483.9, Carbohydrate 19.5, Fiber 3.4, Sugar 7.9, Protein 4.7
BASIL LEMON GRILLED VEAL CHOPS
Make and share this Basil Lemon Grilled Veal Chops recipe from Food.com.
Provided by Nyteglori
Categories Veal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Juice the lemon and grate zest.
- Process olive oil, basil, juice and zest of lemon, garlic, and mustard in a blender or food processor until basil is minced. Transfer basil mixture to a nonmetallic bowl. Add veal chops. Marinate 30 minutes at room temperature or in refrigerator at least 2 hours.
- Prepare grill. Grill over medium-hot coals about 7 minutes per side, turning once and basting with marinade. Garnish with basil sprigs and lemon wedges.
Nutrition Facts : Calories 251.7, Fat 27.3, SaturatedFat 3.8, Sodium 44, Carbohydrate 4.2, Fiber 1.8, Sugar 0.1, Protein 0.8
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