Grilled Veal Chops with Sun-dried Tomato Gremolata
Indulge in the mouthwatering flavors of tender, juicy Grilled Veal Chops with our simple, yet delicious recipe, perfect for special occasions or weekend treats. Elevate your culinary skills and impress your dinner guests with this gourmet dish that's sure to be a hit.
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
This recipe is shown on a charcoal grill. However, it will also work on a gas grill or on a grill pan.If using a gas grill, add wood chips to a smoker box to add a hint of flavor. We recommend hickory wood chips. You can substitute sun-dried or roasted peppers in place of the sun-dried tomatoes.