If you’re looking for a delicious meal, Grilled Veal Chops with Sundried Tomato Gremolata are a fantastic option. The juicy and succulent texture of the meat is truly exceptional, and the Tuscan-inspired mix of sundried tomatoes and herbs takes the flavor to a whole new level of deliciousness.
This post is sponsored by Veal – Discover Delicious, funded by the Beef Farmers and Ranchers, but all opinions are my own.
Move over BBQ sauce and make way for the sundried tomato gremolata that tops this impressive Grilled Veal Chop recipe. They’re meaty and delicious and are easy to make on your grill. Elevate your basic veal recipes and impress everyone with these fantastic chops!
Grilling veal chops isn’t hard, and you can make the topping for these excellent veal steaks ahead of time, so it’s ready to go. Ready for some serious flavor? Get your hands on some veal chops, and let’s get grilling!
What Are Grilled Veal Chops?
Veal is a cut of meat from young cows, and like beef, there are a variety of veal chops available. For this recipe, look for veal steaks or bone-in veal chops or veal loin chops. Rib veal chops have the bone on them, so they’re extra flavorful. These chops are found in most large grocery stores or your local butcher shop. Look for light pink chops with milky white fat.
Want to try veal cutlets instead? Try our Air Fryer Veal Parmesan, Veal Scallopini alla Mushrooms, or Easy Veal Saltimbocca! Or, if you’re craving some ground veal, try our Veal Burger, Veal Saltimbocca Burger, or Veal Stuffed Manicotti! If you have extra time and want to level up your culinary skills, try our Stuffed Breast of Veal!
What Is Gremolata?
Gremolata is a fancy Italian name for a garnish or topping made with various ingredients, including parsley, garlic, and lemon. It pairs perfectly with meat or fish and is an elegant and tasty garnish to these impressive BBQ veal chops. Think of it as a sauce for grilled veal chops.
Don’t have a grill? Then, check out these delicious Pan-Seared Veal Loin Chops with red chimichurri!
Grilled Veal Chop Ingredients
- Veal chops – Look for rib veal chops or veal loin chops. Not sure where to get veal? Check out our favorite places to order meat online.
- Oil – Olive oil is fine.
- Salt and pepper -we use kosher salt and freshly ground black pepper
- Fresh Rosemary
- Balsamic reduction
FOR THE SUNDRIED TOMATO GREMOLATA:
- Sundried tomatoes – these are jarred and can be found at your local grocery store
- Fresh parsley
- Garlic – Fresh cloves.
- Lemon zest – Use a microplane grater to get the perfect lemon zest, or mince thinly sliced lemon peel.
- Kosher Salt
How to Make Grilled Veal Chops
- You can make the sundried tomato gremolata ahead of time, so it’s ready to go when the chops are fresh off the grill and still hot. The heat from the chops will release the flavors in the garlic, lemon, and sundried tomatoes. Yum!
- Combine the minced sundried tomatoes, finely chopped parsley, minced garlic, lemon zest, and salt in a small bowl. Set it aside until your veal chops are cooked.
- Rub the veal chops in olive oil and sprinkle chops with salt and pepper. Add the chopped rosemary to the tops of the chops and let them rest for 30 minutes.
- Prep the charcoal grill for a 2-zone fire by arranging the charcoal on one side of the grill. Cover the grill and preheat it.
- Place chops on the hot side of the grill (medium-high heat) for 3-4 minutes. Rotate the chops and cook for an additional 2 minutes.
- Flip the chops and move them to the cooler side of the grill.
- Cover and cook an additional 4-5 minutes or until the chops are golden brown and reach an internal temperature of 140 degrees F as measured by a meat thermometer.
- Place veal chops on a plate, cover with aluminum foil, and let rest for 5 minutes. The internal temperature will rise to 145 degrees F, measured with an instant-read thermometer, while the veal chops rest.
How to Serve
- Serve the chops by slicing the meat from the bone and then cutting the meat into strips across the grain.
- Drizzle the chops with the balsamic reduction and spoon the sundried tomato gremolata over the top.
- Season with a pinch of salt and freshly ground black pepper, and serve with tomato salad and arugula.
Girl Carnivore EXPERT RECIPE TIPS
- Getting your grill good and hot before putting the chops on it will help get good grill marks on the chops and will keep them from sticking to the grill.
- Watch your heat – these chops don’t take long to cook.
- Use a digital meat thermometer or meat probe to get an accurate internal temp on the chops so you don’t overcook them.
What to Serve With Grilled Veal Chops
Serve this amazing veal recipe with grilled artichokes, Brussels sprouts, crispy duck fat Domino Potatoes, or smoked corn on the cob!
Leftovers & Reheating
Package the chops and gremolata separately in airtight containers in the fridge. The chops will keep for 2-3 days, and the gremolata will be fine for a day or so. The lemon in the gremolata may discolor the herbs, but it’ll be fine to eat.
Recipe FAQs
Not long. A lot depends on the thickness of the chops, the temperature of your grill, and the temperature of the chops when you put them onto the grill. ½-inch chops should be ready in under 15 minutes. Don’t forget to rest them before serving! For added flavor, consider resting them with a dollop of compound butter on top.
Yes! This is an easy recipe. The biggest danger is overcooking the chops, so use a digital meat thermometer to ensure you don’t overcook the chops. Remember, veal should be cooked to 145 degrees F per the USDA.
They are essentially the same thing, but in veal, different terms are used to describe the same cuts in beef. In some cases, a veal Rib Chop can be compared to a Tomahawk chop. Regarding veal steaks, it could be a rib steak if cut boneless. Steaks from veal tenderloins are called medallions. Cuts of veal are just smaller and slightly different in veal.
More Veal Recipes
Veal Recipes
Veal Piccata
Veal Recipes
Veal Meatballs
Veal Recipes
Stuffed Breast of Veal Recipe
Veal Recipes
Air Fryer Veal Parmesan
Get ready to impress your family’s taste buds with some juicy, flavorful grilled veal chops! After all the marinating, grilling, and devouring, it’s safe to say that you have officially graduated from the “steak novice” category to the “grilling master” league. So go ahead, pat yourself on the back, and enjoy the fruits (or should we say meats?) of your labor! Be sure to rate the recipe card and leave a comment below to help out the next reader!
Grilled Veal Chops with Sun-dried Tomato Gremolata
Ingredients
For the grilled veal chops
- 4 Veal chops veal rib chops, bone-in veal chops, about .5 to .75 pound each.
- 6 tbsp Oil
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Rosemary
To Serve
- 1 tsp Balsamic Reduction
- 1 oz Parmesan Cheese
For the sun-dried tomato gremolata
- 3 oz Sun dried tomatoes minced
- ⅛ cup Parsley chopped
- 2 cloves Garlic finely minced
- 1 Lemon zested
- Salt
Instructions
Make the Sun-dried tomato Gremolata:
- In a small bowl, whisk together the sun-dried tomatoes, parsley, garlic, lemon zest, and salt.3 oz Sun dried tomatoes, ⅛ cup Parsley, 2 cloves Garlic, 1 Lemon, Salt
- Set aside until ready to use.
Make the Grilled Veal Chops:
- Rub the veal chops in olive oil and a liberal coating of salt and pepper.4 Veal chops, 1 tsp Salt, 1 tsp Pepper, 6 tbsp Oil
- Sprinkle rosemary over top and allow the chops to sit for 30 minutes.1 tsp Rosemary
- Meanwhile, prep a 2-zone fire on your grill by arranging charcoal on one side of the grill.
- Place the grill grate on and clean if needed. Cover the grill and allow to preheat.
- When the grill is ready, place the chops on the hot side of the grill without touching for 3 to 4 minutes to. Rotate and allow to sit another 2 minutes.
- Flip the chops and place them on the cooler side of the grill.
- Cover and cook 4 to 5 minutes longer until the chops reach an internal temperature of 140 degrees F.
- Remove the chops from the grill and rest on a plate covered with foil for 5 minutes.
- The internal temperature will rise to 145 degrees F, as measured by a meat thermometer, while the veal chops rest.
To Serve
- Slice the chops from the bone, and then slice the veal steaks into thin strips against the grain.
- Drizzle with the balsamic reduction and spoon the sun-dried tomato gremolata over the chops to serve.1 tsp Balsamic Reduction
- Season with salt and freshly ground black pepper.
- Sprinkle freshly shaved parmesan cheese over top.
- Slice from the bone, and then into thin strips against the grain.
- Serve with tomato salad and arugula
Video
Notes
Nutrition
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