Grilled Veal Chops
Inside: The restaurant technique for seasoning and grilling veal chops on a gas grill so they’re consistently tender, juicy and flavorful and the unusual technique that adds a subtle kiss of smoke.
Veal can be expensive, so when you’re looking for veal chop recipes, you want to be sure it’s one you can COUNT ON. These Grilled Veal Chops with a fresh, vibrant garlic-herb crust are the best because they’re quick and easy to make with minimal effort, and the result is truly spectacular.
When working with a premium product, like veal loin or rib chops, the key is to let the meat’s flavor shine through and not overpower it with heavy sauces, gravies or seasonings.
For this recipe, I use my outdoor grill (gas and charcoal work well) with a touch of smoke to give them a restaurant-quality flavor and aroma.
Grilled veal chops are a special occasion meal for us. I often serve them with creamed spinach, provencal tomatoes, or Mustard Herb Roasted Gold Potatoes for a simple but elegant restaurant-quality dinner.
For this recipe, I use a simple garlic and herb marinade that is quick and easy to make and heightens the flavor of the cut.
Why This Recipe Works
- High-Quality Cuts: Using Choice or Prime grade bone-in veal chops ensures tender, juicy chops every time.
- Flavorful Marinade: A garlic-herb marinade made with fresh herbs and minced garlic enhances the meat’s natural flavor.
- Patience Pays: The more time they marinate, the more tender, juicy, and flavorful they become.
- Versatile Cooking Methods: You can grill the meat on a gas or charcoal grill or cook it indoors using your grill pan on the stovetop and finishing it in the oven.
- Perfect for Special Occasions: This recipe is ideal for birthdays, anniversaries, or other celebrations.
Ingredients:
- Veal chops–you can use rib or loin chops. I prefer bone-in cuts because the bone adds more flavor, and they’re fun to gnaw on, but boneless cuts will work, too.
- Rosemary–use fresh rosemary as dried won’t have the same impact.
- Thyme–fresh thyme will give the best flavor.
- Fresh Tarragon–has a fresh, but not overpowering anise or licorice quality and adds a unique flavor to the meat.
- Fresh Mint–you might think mint a strange addition to the veal chop marinade, but it adds a pop of light freshness that ties the other ingredients together.
- Lemon Zest: Use a microplane grater to remove the outer layer of zest, leaving the bitter pith.
- Garlic–I recommend using freshly chopped garlic. The pungency of this allium brings the marinade to life.
- Kosher Salt–I recommend Diamond Crystal kosher salt as it has less salt by volume. If you use Morton’s, you should scale back slightly.
- Black Pepper–fresh ground pepper will give you the best flavor.
- Extra Virgin Olive Oil–no need to use a fancy brand; your everyday olive oil is fine.
Step-by-step instructions:
- Combine the finely chopped rosemary, tarragon, thyme, mint and garlic in a small prep bowl.
2. Add the lemon zest, kosher salt and black pepper; stir to combine, then drizzle in the olive oil, stirring until it forms a paste.
3. Coat each side with the garlic-herb marinade and transfer to a rimmed baking sheet. Cover with plastic wrap and refrigerate for 2 hours or overnight. Before grilling, remove the veal chops from the fridge half an hour in advance so they come to temperature.
4. Fill a metal smoker box with dry cherry, oak, or hickory wood chips and cover it with the lid. Remove the grill grates on one side of your gas grill and place the smoker box directly over the flame bars.
Return the grates to their original position and heat the grill (all burners) to 450°F. Once the wood chips begin to smoke and the grill is at temperature, place the marinated veal chops on the opposite side of the grill from the wood chips.
5. Close the lid and grill the veal chops for 5-6 minutes without moving or touching them.
6. Flip the meat after 5-6 minutes and continue to cook another 5-6 minutes longer.
7. Check for doneness by inserting an instant-read thermometer into the thickest part of the chop (not touching the bone). Medium doneness is around 140° F.
8. Allow the meat to rest on a rimmed baking sheet or cutting board for about 5 minutes to redistribute the juices throughout the flesh.
Pro-Tips:
- Marinate veal chops for at least two hours. The longer they are infused in the herb rub, the more flavorful they will be. Letting them rest overnight is optimum; however, even coating them in the morning to grill later that night will have a significant impact.
- Different cuts require different cooking methods:
- Veal loin and rib chops are perfect for dry-heat preparations like grilling.
- Breast portions can have more connective tissue and perform better for extended cooking, such as moist heat methods like braising.
- Leg meat is usually a happy medium between tough and tender and can be roasted, grilled, or stewed.
- Cutlets and scallopini usually come from leg meat and do well in quick pan sautés.
- Veal shoulder is typically the least tender, but cook it the right way (braised), and you’re in for a treat.
- For osso buco, shoulder blade chops, shoulder roast, and veal stew meat, cook for a longer time with moist heat (braising).
- Residual cooking means that the meat continues to cook after it has been removed from the heat source, so taking the grilled veal chops off at around 140-143° produces a good result.
- If you like your meat more medium to well-done, leave it on at 145-147°, then remove it from the grill.
- Even if you like your rare steaks, veal chops must be cooked to medium, as the meat will be too soft and chewy, and the flavors will be less developed.
Swaps and Variations:
- For a hint of heat, add ¼ teaspoon of crushed red pepper flakes to the marinade.
- Skewer some red or sweet onions or other vegetables and grill them to serve alongside the chops.
- Add a squeeze of fresh lemon juice just before serving.
- The herb marinade also works for lamb chops.
FAQs
Cows used for veal are typically male dairy cows, raised to 16 to 18 weeks and weighing up to 450 pounds.
Veal is classified as “red meat”; however, the flesh of uncooked veal is typically a light or pale pink.
Because young cows don’t have as much muscle as older cattle, the meat is more tender and mild in flavor than traditional beef steaks.
Rib and loin are the two types of veal chops. For this veal chop recipe, we used a loin porterhouse with the T-bone, which separates the loin from the strip steak, for two great tastes and textures in one cut.
It depends on their thickness. These were 1 ½” thick and reached the correct temperature in less than 15 minutes. The key is to ensure your fire isn’t too hot or too low.
Have a water bottle handy in case of flare-ups, and don’t fuss with the chops on the grill. Let them cook. If yours are thicker, you may have to reduce the heat and cook longer.
For medium, 140-145° is the optimum temperature. We like to use a digital thermometer for greater accuracy. My preferred brand is the Thermoworks Thermapen One {affiliate link} because of its accurate instant-read display and sturdy, uncomplicated design (shown below).
Once the charcoal has cooked to embers and is no longer smoking, place your bare hand 3-4 inches above the hot coals and count… “One Mississippi, Two Mississippi…” etc. When it’s too hot to hold your hand over the flame, that indicates how hot the fire is (See chart below).
Hot: Two to Three Mississippi
Medium Hot: Four to Five Mississippi
Medium: Six to Eight Mississippi
Medium Low: Nine to Ten Mississippi
Low: Eleven to Fourteen Mississippi
A four to five count is where your grill should be for cooking veal chops.
Yes, veal chops are relatively healthy, but if you want the most nutritious option, look for grass-fed veal with less fat and marbling.
Veal contains Magnesium, Vitamin B-6, and Iron, plus 27 grams of protein per 3-ounce serving and about 15 grams of fat, six of which are from saturated fat. Veal has about 113 mg of cholesterol, 38% of RDV. Three ounces of veal has about 240 calories.
Ours were about 6 ounces each, including the bone.
Should you tenderize the meat?
- If you’ve got ribs, porterhouse cuts, or loin chops, there’s no need to tenderize them; they’re already tender. Just add the garlic herb marinade and grill them to your desired doneness. Some recipes call for pounding with a meat mallet, but I find it unnecessary.
Make ahead:
- Marinate the meat the day before for maximum flavor and grill them at the last minute to serve.
Storage:
- Store leftovers in an airtight container in the fridge or wrapped in a foil packet for up to 5 days.
Reheating:
- If you have leftovers, you can reheat them in a low 300° F oven. Wrap them loosely in foil and put them in a preheated oven for 10-12 minutes until the meat is warmed but not cooking further.
Freezing:
- I don’t recommend freezing previously grilled veal chops because the texture changes when frozen and defrosted and the flavors aren’t as pronounced.
A great recipe for celebrations
This veal chop recipe has been on the website since 2014, and it’s a favorite with readers who have made it to celebrate birthdays and anniversaries.
One couple’s move across the country (and away from their favorite restaurant had them making this recipe to recreate that popular dish at home. Here’s what they said:
“Our favorite restaurant on Long Island ages ago used to serve the best veal chops. Until I stumbled across your veal chop recipe, I could not replicate those wonderful flavors we had enjoyed for years. So my husband and I just wanted to say thank you —now that we live in Tucson —for enabling us to enjoy our favorite meal again many times over at home, using your recipe!” –Judith
What to serve it with:
- Simple Scalloped Potatoes
- Garlic Herb Flageolets (French Legumes)
- Grilled Vegetable Tomato Mozzarella Caprese
- Italian Green Beans
- Roasted Duck Fat Potatoes
- Creamy Dijon Asparagus
- Farro Pilaf
More veal recipes you might like:
Grilled Veal Chops
SPECIAL EQUIPMENT:
- wood chips for smoking
- grill tongs
INGREDIENTS:
- 2 pounds veal chops I used porterhouse loin chops, about 1-1 1/2" thick
- 4 cloves garlic about 2 tablespoons, minced
- 1 lemon zested
- 1½ tablespoons fresh rosemary leaves finely chopped
- 1 tablespoon fresh tarragon leaves chopped
- 2 tablespoons fresh thyme leaves chopped
- 1 tablespoon fresh mint leaves chopped
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1-2 tablespoons olive oil
DIRECTIONS:
PREPARE THE VEAL MARINADE:
- Combine 4 cloves garlic, l1 tablespoon fresh tarragon leaves, 2 tablespoons fresh thyme leaves, 1 tablespoon fresh mint leaves in a small prep bowl.
- Add 4 cloves garlic, minced, the zest of 1 lemon, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper to a bowl and stir to evenly distribute the ingredients evenly. Drizzle in 1-2 tablespoons olive oil and stir to combine.
FOR THE VEAL CHOPS:
- Place 2 pounds veal chops on a baking pan. Sprinkle chops with half of the herb mixture. Press the herbs into the meat with your fingers, ensuring they coat the chops. Turn chops over and repeat with the remaining herb rub. Cover with cellophane and refrigerate for at least two hours or overnight.
TO COOK THE VEAL:
- Half an hour before cooking, remove the veal from the refrigerator and let it come to room temperature.
- Fill a smoker box with wood chips, or create your own using the instructions below*.
- Place wood chips directly on the gas burner (beneath the grill grates) on one side of the grill. Preheat the grill to high heat (about 450℉).
- When chips begin to smoke, add the veal to the opposite side of the grill from the wood chips, but still over direct heat.
- Grill for 5-6 minutes per side for medium doneness, turning with tongs halfway through. (For nice crosshatch marks, rotate the chops 90 degrees after 3 minutes of cooking on each side.)
- Note: For medium doneness, you want an instant-read thermometer to register about 140℉ when inserted into the thickest part of the chop (not touching the bone).
- Transfer chops to a platter and allow them to rest for 3-5 minutes so the juices will redistribute throughout, instead of running out when you slice into the chop.
RECIPE VIDEO:
NOTES:
- Create a pouch with tin foil. Lay the foil flat on a countertop, and mound one cup of chips in the center. Fold the top and bottom of the foil together to seal. Fold over each of the sides to seal them. Poke several holes in the top and bottom of the foil with a sharp knife.
NUTRITION:
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The chops are beautiful! Love all the herbs.
Hi! Can these be cooked in the oven?
I wouldn’t just put the veal chops straight into the oven, because you want to sear the outside. If you have a cast iron skillet, heat it over medium high heat and add a little olive oil to the pan. Swirl the oil and then add the veal chops Cook for 4-5 minutes, flip the chops and then put them in a hot oven (450°) to finish. Use an instant read thermometer to determine how done they are — so they’re to you liking. 145° for medium rare and 160° for medium.
I Love the ingredients!!, is there a way to make them without wood chips? I have an outdoor grill or I have a grill pan that can go on top of stove an in the oven. Thanks
You don’t have to use the wood chips, but they add a mild smoke flavor that’s really good. Just grill the chops on your grill or grill pan until they’re to the doneness you prefer.
Can this be used on rack of lamb! Chicken breasts? Made it last night and it was terrific the lamb chops were excuse me the veal chops were tender and juicy and just had a pitch too much salt and I added minced garlic from a jar and I did enough for four cloves but I feelI needed more.
Sure, you can use the same for Lamb, Pork, Chicken or Beef. You can never go wrong with a garlic herb crust on anything!
OUTSTANDING….MADE THEM FOR DINNER!! THEY WERE DELICIOUS…..JUICY AND GRILLED TO PERFECTION!! GREAT RECIPE AND DIRECTIONS!!! WILL BE BACK FOR FUTURE RECIPES! THANKS FOR YOUR ASSISTANCE!!!
Enjoy! We had these last weekend!
Our favorite restaurant on Long Island ages ago used to serve the best veal chops. Until I stumbled across your veal chop recipe, I could not replicate those wonderful flavors we had enjoyed for years. So my husband and I just wanted to say thank you —now that we live in Tucson —for enabling us to enjoy our favorite meal again many times over at home, using your recipe!
Haven’t try it yet but cant wait!!!
This looks soooo good! I use thyme and rosemary when grilling too and the flavor is really good. Can’t wait to try this!
Garlic just makes everything better and I love the mint flavor with veal. These would be a wonderful dish to serve to company with some creamy mashed potatoes. Yum!
That sounds like a great combo, Vicky!
I also don’t cook veal very often because they are a bit pricey. This will make a very nice dinner for our upcoming supper club.
Oh, definitely. Hope you enjoy it!
These are the sight of perfection! What a gorgeous summer recipe to try…I must try this! The family will love it.
That herb crust sounds amazing! I love anything with fresh mint.
I’ve just prepared the chops and am looking forward to grilling them later today!! Thanks fo the recipe and instructions
Let me know how they come out, Kim!
I cooked this for my husband birthday and it was really really good.
I’m so glad you enjoyed it Martha! I made it for my husband’s birthday as well – what a treat!
OMG this would be perfect for dinner, thanks for sharing:-)
Yum, these look REALLY delicious!