How to bbq veal chops recipes - Main dishes

Author: Michael Powers  

Grilled Veal Chops with Mustard BBC Food Serve with a crisp romaine salad and the [Saffron Rice and Red Pepper Pilaf](/recipes/recipe_views/views/108460). Grilled veal chop with side of Marsala sauce over penne pasta.

Veal Chop Recipe

Veal Chop Recipe
Grilled veal chop with side of Marsala sauce over penne pasta.
Provided by: Tom
Yields: 0 servings
Number of ingredients: 11
Ingredients:
  • 2 Veal chops (about 1 to 1 1/2 inch thick)
  • 1 tablespoon olive oil
  • 1 teaspoon coarse (Kosher) salt
  • fresh ground pepper (a few grinds)
  • 8 ounces white button mushrooms
  • 1/4 cup Marsala wine
  • 1/4 teaspoon marjoram
  • 1 tablespoon flour
  • 1 cup chicken stock
  • 2 cups penne pasta (prepare according to box instructions)
  • 2 tablespoons butter
How to cook:
  1. Preheat the grill on high, or build a good hot zone if you are using charcoal (which I recommend for extra flavor).
  2. Take the veal chops out of the fridge and let them come up to room temperature, about 20 minutes should do it. I trimmed any excess fat off to avoid any flare-ups.
  3. Brush both sides of the chops with olive oil. Evenly sprinkle the salt over the veal chops. To do this, get a healthy pinch and hold it about a foot above and sprinkle. Don't be shy with the salt. A few grinds of pepper on both sides, and we're ready for the grill.
  4. This is a high direct heat, with open lid situation.
  5. During cooking, just leave the chop alone. Have a beer, glass of wine or a lemonade if that is more you speed. Just don't fiddle with the chop. Let it cook.
  6. Cook for about 6 minutes. Then turn over and cook for another 6 minutes.
  7. For the mushroom Marsala over penne:
  8. Slice the mushrooms and sauté in butter over low heat until mushrooms are tender. Remove the mushrooms, but leave the juices and remaining butter in the sauté pan.
  9. Add the marjoram, the Marsala wine and half of the chicken stock. Bring to a simmer.
  10. Mix the flour with the remaining chicken stock. I use a plastic kids cup with a lid, shaking until the lumps are gone and the flour is mixed. While stirring, slowly pour the stock and flour mixture into the sauté pan until the sauce thickens (not too much!) to your desired thickness. If it gets too thick, add a bit more wine or chicken stock.
  11. Re-add the mushrooms. Let it simmer while stirring for about a minute.
  12. Remove from heat and spoon over penne pasta.
  13. Serve alongside your delicious grilled veal chop.
Notes: Grilled Veal Chops, Subscribe Now:http:// www.youtube.com /subscription_center?add_user=CookingguideWatch More:http:// www.youtube.com /CookingguideDon't dismiss …

Grilled Veal Chops

Subscribe Now:http:// www.youtube.com /subscription_center?add_user=CookingguideWatch More:http:// www.youtube.com /CookingguideDon't dismiss …

Grilled Veal Chop Easy Recipe

Grilled Veal Chop Recipe! Season the veal chop with black pepper, salt, thyme and olive oil. Grill the veal chop just like you would a steak, 5 to 7 …

Grilled Veal Chops with Mustard

Grilled Veal Chops with Mustard
Grilled Veal Chops with Mustard
Provided by: Ricardocuisine
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 8
Ingredients:
  • 1/4 cup (60 ml) olive oil
  • 2 tbsp (30 ml) Dijon mustard
  • 2 tbsp (30 ml) bourbon whisky or white wine
  • 1 tbsp (15 ml) honey
  • 1 tsp finely chopped capers
  • 2 cloves garlic, chopped
  • 4 bone-in veal chops, about 1 inch (2.5 cm) thick, trimmed of fat
  • Salt and pepper
How to cook:
  1. Grilled Veal Chops with Mustard
  2. In a glass dish, combine all the ingredients except for the meat. Add the veal chops and thoroughly coat with the marinade. Cover and refrigerate for 12 to 24 hours. If possible, turn the chops once during the marinating.
  3. Preheat the grill, setting the burners to high. Oil the grate.
  4. Remove the chops from the marinade and season with salt and pepper. Reduce the heat to low and grill the chops for 4 to 5 minutes on each side for medium rare or until the desired doneness. Serve with potatoes and a vegetable of your choice.
Notes: Grilled Veal Chops with Garlic Herb Crust, Here’s how: Preheat the oven to 450°F. Place a nonstick grill pan or cast iron skillet on the stovetop and heat over medium high heat and let it heat …

Barbecued veal chops with fresh herbs and salmoriglio

Barbecued veal chops with fresh herbs and salmoriglio
BBC Food
Provided by: Valentine Warner
Total time: 30 minutes
Cook time: 30 minutes
Prep time: 720 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 14
Ingredients:
  • 4 x 200g/7oz thick-cut rose veal loin chops
  • 4 tbsp extra virgin olive oil
  • 2 tbsp fennel seeds
  • large bunch fresh sage, roughly torn
  • 6-8 sprigs fresh thyme, broken into smaller lengths
  • 4 large sprigs fresh rosemary, broken into smaller lengths
  • 2 garlic bulbs, cut in half horizontally, then broken into smaller pieces
  • 2 unwaxed lemons, rind peeled from the fruit in long strips
  • freshly ground black pepper
  • sea salt flakes
  • large handful finely chopped fresh marjoram leaves
  • 5 tbsp extra virgin olive oil
  • ½ lemon, juice only, plus lemon wedges, to serve
  • ½ tsp sea salt flakes
How to cook:
  1. Rub the veal chops all over with the olive oil. Place them into a large, shallow dish, then sprinkle over the fennel seeds.
  2. Sprinkle the sage leaves, thyme sprigs, rosemary sprigs, garlic and strips of lemon rind over the veal chops. Season, to taste, with freshly ground black pepper.
  3. Cover the dish with cling film and chill in the fridge for 4-6 hours, turning the veal chops over after three hours.
  4. Thirty minutes before you want to start cooking, light the barbecue outdoors.
  5. When the coals are white hot and the flames have died down, season the marinated veal chops with salt, then place them onto a rack set over the hot coals. Sprinkle over the herbs used in the marinade, allowing them to smoke and burn where they fall.
  6. Cook the veal chops for 5-6 minutes on each side, or until charred on both sides but tender, pink and juicy inside (cut one of the veal chops open to check).
  7. When the veal chops are cooked to your liking, remove from the coals and set aside to rest for 4-5 minutes.
  8. Meanwhile, for the salmoriglio, in a bowl, mix together the chopped marjoram, olive oil, lemon juice and sea salt flakes until well combined. Stir well and set aside for 8-10 minutes to allow the flavours to infuse.
  9. To serve, place one veal chop into the centre of each of four serving plates. Spoon over the salmoriglio sauce.
Notes: Simple & Elegant: Grilled Veal Chops & Baby, Drizzle equal amounts of low-sodium tamari and olive oil over veal chops. Coat well. Let sit at room temperature 30 minutes, turning occasionally. Season with a good amount of …

Grilled Lemon-Parsley Veal Chops

Grilled Lemon-Parsley Veal Chops
Serve with a crisp romaine salad and the [Saffron Rice and Red Pepper Pilaf](/recipes/recipe_views/views/108460). Marinate the veal six hours before grilling. What to drink: A dry Italian white wine, such as a Vernaccia di San Gimignano.
Yields: 6 items
Number of ingredients: 10
Ingredients:
  • 1/2 cup olive oil
  • 6 tablespoons fresh lemon juice
  • 1/3 cup chopped fresh Italian parsley
  • 3 garlic cloves, crushed
  • 1 tablespoon minced fresh rosemary
  • 6 8- to 10-ounce loin or rib veal chops, each about 1 inch thick
  • 3 tablespoons chopped fresh Italian parsley
  • 1 tablespoon grated lemon peel
  • 1 1/2 teaspoons minced fresh rosemary
  • 1 teaspoon minced garlic
How to cook:
  1. Whisk first 5 ingredients in small bowl to blend. Arrange veal chops in 15x10x2-inch glass baking dish. Sprinkle chops on both sides with salt and pepper. Pour marinade over chops; turn to coat. Cover and refrigerate at least 6 hours or overnight, turning occasionally.
  2. Stir together Italian parsley, lemon peel, rosemary, and garlic in small bowl to blend.
  3. Prepare barbecue (medium-high heat). Remove chops from marinade and sprinkle generously with salt and pepper. Grill chops until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer chops to serving platter; sprinkle each with topping.
Notes: Veal Chop Recipe - Grilling Companion, Mix the flour with the remaining chicken stock. I use a plastic kids cup with a lid, shaking until the lumps are gone and the flour is mixed. While stirring, …
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