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 CHOP WITH FRESH GARLIC AND BASIL
Steps:
- Put 2 teaspoons of extra virgin olive on a plate; sprinkle white pepper on the extra virgin olive oil. Take the veal chop and lightly coat it on both sides with the extra virgin olive oil and white pepper mixture. Then grill or broil the veal chop to your preference. When the veal chop is cooked remove from heat. Set aside on a warm platter.
- Using a non stick pan heat the 1/4 cup of extra virgin olive oil add the garlic and let it brown for 3 minutes, add 8 ounces of water and 10 leaves of basil, stem and all. Add in 3 teaspoons of flour; let everything amalgamate and using a wooden spoon stir for 10 minutes to create the flavor of the sauce and thickness. After the sauce is ready remove from heat, strain and serve on top of the veal chop. Sprinkle with salt and pepper, if needed.
GRILLED VEAL CHOPS WITH RAW SAUCE
The "sauce" in this recipe is actually a tomato-spinach salad. You can pile it on top of your veal chop or eat it on the side. Whichever way you want to eat it, make sure that you drizzle some of the balsamic dressing on the chop. Delish!
Provided by Irmgard
Categories Veal
Time 33m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, combine the tomatoes, basil, parsley, red onion, salt and 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 heat.
- Drizzle 2 tablespoons of extra-virgin olive oil on a plate.
- Place the chops on the plate and turn in the oil using tongs and season both sides liberally with salt and pepper.
- Once the grill is ready, add the chops and cook on the first side for 5 minutes.
- Before flipping, turn the heat down to medium or move to a little off the side of the grill for more indirect heat.
- Flip and cook them on the second side for 7 to 8 minutes, then 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 some of the tomato balsamic juice from the bottom of the salad bowl to top each chop.
Nutrition Facts : Calories 315.1, Fat 23.1, SaturatedFat 5, Cholesterol 55, Sodium 297.8, Carbohydrate 12.9, Fiber 5.5, Sugar 4.6, Protein 17.2
GRILLED VEAL CHOPS WITH CAPER AND SAGE SAUCE
Provided by Jacques Pépin
Categories Roast Father's Day Dinner Lemon Meat Veal Fall Summer Winter Anniversary Grill Grill/Barbecue Sage Parsley Lemon Juice Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 15
Steps:
- Heat a grill until it is very hot. Preheat the oven to 150 degrees.
- Rub the chops with the oil and sprinkle them with the salt and pepper. Put the chops on the clean grill rack and cook for about 2 1/2 minutes on each side. Transfer them to the oven and let them rest and finish cooking for at least 10 minutes (the chops can be kept in the oven for up to 30 minutes).
- MEANWHILE FOR THE SAUCE:
- Mix all the ingredients in a bowl.
- At serving time, place a chop on each of four plates and coat with the sauce.
GRILLED VEAL CHOPS WITH MORELS
Provided by Moira Hodgson
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat broiler or grill.
- Coat the veal chops on both sides with the olive oil, thyme, salt and pepper and set aside.
- Scoop the dried morels up from their soaking liquid and squeeze them, letting them drain back into the bowl. Strain the soaking liquid through several layers of cheesecloth. Rinse the morels under running water and slice them.
- Prepare the fresh morels. Rinse them quickly under running water and dry them with paper towels. Slice the tops and stems. Place them in a saucepan with the dried morels, the morel soaking liquid, the lemon juice and chicken stock and cook over low heat for 15 minutes.
- Meanwhile, grill the chops to desired doneness. They are medium when the flesh is pale pink (when you cut near the bone). While the chops are cooking, soften the shallots in the butter in the skillet. Add the morels with their cooking liquid, the vermouth and the creme fraiche, and cook them over high heat until the mixture has formed a thick sauce. Correct seasoning and keep warm.
- Place the veal chops on four heated plates. Pour the sauce next to the chops, dividing it evenly among the four plates and garnish the chops with parsley.
Nutrition Facts : @context http, Calories 884, UnsaturatedFat 37 grams, Carbohydrate 12 grams, Fat 74 grams, Fiber 3 grams, Protein 40 grams, SaturatedFat 28 grams, Sodium 972 milligrams, Sugar 4 grams, TransFat 1 gram
GRILLED VEAL CHOPS WITH ROSEMARY
Categories Broil Low Carb Wheat/Gluten-Free Rosemary Veal Spring Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- 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.
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
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