Grilled Veal Chops

3.90 from 28 votes

Veal chops can be expensive, so when you make them, you want meat to shine. With the garlic herb crust and a hint of cherry wood smoke, they do. A stunner of a dish! Make the rub earlier in the day and let the meat marinate for several hours (even overnight).

Course Main Course

Cuisine American

Keyword #grill, herbs, smoke, veal

Dietary Restrictions Gluten-Free, Low-Carb, Paleo

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 424.1kcal

Author Lisa Lotts

Equipment

wood chips for smoking
gas grill
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

US Customary - Metric

Instructions

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.

Video

Notes

Jury Rig a Smoking Pouch:

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.

You can also skip the smoke and just grill the chops. It's easy and delicious!

Nutrition