Grilled Veal Chops

I love a thick grilled veal chop!

Grilled Veal Chops

I love a thick grilled veal chop.  For many of us, veal is a special treat, because it tastes so good.  Veal is one of the leanest meats to eat and has the highest amount of protein of all meats. Veal is an ideal protein compliment to health conscious eaters who don’t want to give up meat. 


4 Veal Chops (12 Ounces Each/1 Inch Thick)

1/3 Cup Olive Oil

6 Tablespoons Lemon Juice

5 Crushed Garlic Cloves

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

In a medium size bowl whisk together the olive oil, lemon juice, garlic cloves,
salt and pepper.  Arrange the veal chops in a glass baking dish.  Pour the marinade over the chops and turn to coat.  Let the chops marinate for 1 hour.  Turn the chops over after 30 minutes so that both sides absorb the marinade.  Prepare your barbecue to a medium high heat.  Remove the chops from the
marinade.  Grill the chops for 6 minutes per side for medium-rare or until cooked to your desired doneness.  Transfer the chops to a serving platter and serve with asparagus.  Serves 4


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Glen K Dunbar June 12, 2012 at 12:40 PM
It does sound very good. I would have to broil mine as we live in condo and they not allow BBQ I don't think. (yes, that is a minor complaint, though in a way it is better as my wife would make me empty the ashes the next day ugh !!)
Emily Constance June 12, 2012 at 05:16 PM
The controversy over veal reminds me very much of California deciding to be the first state in the U.S. to ban foie gras. I believe the deadline for that is July 1. Thoughts?
Glen K Dunbar June 12, 2012 at 05:30 PM
is Foie Gras simply goose/duck liver?? I would not ban it. BUT, I would say it is not legal to simply kill the bird for the liver. Just pack the bird as normally but sell the liver as foi gras
Neele Stichnoth June 14, 2012 at 12:25 PM
I cooked this recipe on the indoor char-broiler last night and it was fantastic! And, Stew's has veal chops on sale this week ($6.99/lb)!! As concerns the foie gras ban....outrageous. Soon there will be no good reason to go to CA. :)
Victoria Hart Glavin June 14, 2012 at 02:00 PM
I knew that this recipe would spur on a variety of comments. I am totally enjoying reading all of them!


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