Grilled Veal Chops with Cherry Jalapeño Sauce. The aged veal chops are marinated in olive oil with herbs, garlic, and lemon zest, before being seared over a charcoal. While the chops rest the cherry-jalapeno sauce is prepared. Then the flavourful sauce is poured over the chops and served. So good!
Full discloser, this recipe was made in partnership with Famille Fontaine. All opinions in this post are my own.
Elaine and I choose Famille Fontaine Aged Veal Chops because the meat is raised without the use of hormones, it tastes incredible and is ideal for quick, easy grilling recipes like this!
We also appreciate the company's focus on the ethical treatment of their livestock. Their respect for the environment and commitment to sustainable farming on local Canadian farms.
Watch how these Grilled Veal Chops with Cherry Jalapeño Sauce were made here.
Ingredients
- Aged Veal Rib Chops
- Aged Veal T-bone Loin Chops
- Olive oil
- Rosemary
- Thyme
- Lemon zest
- Garlic cloves
- Salt and pepper
- Beef broth
- Maldon salt
Cherry-Jalapeño Sauce
- Butter
- Shallot
- Jalapeño
- Cherries
- Wine
- Salt and pepper
Preparation
Marinate the Chops
In a small bowl, stir together the olive oil, chopped rosemary, chopped thyme, lemon zest, and garlic. Place the veal chops in a shallow dish and season with salt and pepper. Pour the oil mixture over the meat and turn to coat well.
Cover, place in the refrigerator and marinate for 4 to 24 hours. Then bring the chops back to room temperature before grilling.
Grill the Chops
Preheat one side of a charcoal (or gas grill) to medium-high heat.
Place the (thicker) Aged Veal Rib Chops over the indirect heat (fat side down), close the lid and cook until an instant read thermometer reads 125°F. Approximately 20-35 minutes based on thickness and temperature of the grill. Baste the chops with the beef broth every 7 to 8 minutes.
Once the Aged Rib Chops reach desired temperature, sear both sides over the direct heat to form a flavourful crust.
Add the (thinner) Aged Veal T-bone Chops directly over medium-high heat, turning once, until nicely grill-marked and slightly charred, 2 to 4 minutes per side. Cook until an instant read thermometer reads 130°F or cooked to your personal liking. Transfer the chops to a platter, cover loosely with aluminum foil and let rest while you make the sauce.
Make the Cherry-Jalapeño Sauce
Place a medium saucepan directly over the heat and melt 1 tablespoon of butter. When the butter has melted add the shallots and cook until translucent, about 2 minutes. Next add ½ of the jalapeño slices, 1 cup of the cherries and the wine.
Stir, bring to a light boil, and let it reduce for 5-6 minutes. Stir in the remaining butter, one piece at a time until it has combined into the sauce. Season with salt and pepper to taste.
** The sauce can be made inside on the stove or on a grill side burner while the Aged Rib Chops are cooking indirectly. Keep warm on a very low simmer until ready to serve.
For Serving
Slice the veal against the grain.
Place on a serving platter (family style) and spoon a little of the sauce over the top. Add the remaining ½ cup of fresh cherries and fresh jalapeños over top. Sprinkle with a good Maldon salt, thyme, and rosemary sprigs.
Serve with mashed potatoes, a medley of grilled vegetables and remaining sauce.
How to pit cherries (fast)
Some cherries are juicier than others, and may spray when destoning. So, be sure to protect your surfaces and do not wear white clothing!
- Select a glass bottle with a narrow neck, such as a wine or water bottle.
- Remove the cherry stem and hold the cherry over the bottle opening with one hand. Using the wider end of the chopstick, gently press through the cherry. The pit will fall through into the bottle, and you will have a perfectly pitted cherry.
- Repeat the process until you are completed.
Tried this recipe?
If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.
Cheers! James & Elaine
📖 Recipe
Grilled Veal Chops with Cherry Jalapeño Sauce
Ingredients
- 2 Aged Veal Rib Chops bone-in (2-inches thick)
- 2 Aged Veal T-bone Loin Chops 1-inch thick
- ½ cup olive oil
- 1 tablespoon finely chopped rosemary plus more sprigs for garnish
- 1 tablespoon finely chopped thyme plus more sprigs for garnish
- 1 tablespoon lemon zest
- 2 garlic cloves finely minced
- Salt and freshly ground pepper
- 1 cup beef broth
- Maldon salt for serving
Cherry-Jalapeño Sauce
- 3 tablespoons butter divided
- 1 tablespoon minced shallot
- 1 jalapeño thinly sliced, divided
- 1 ½ cup cherries stemmed, pitted, and halved, divided
- ½ cup fruity red wine like Beaujolais
- Salt and pepper
Instructions
Marinate the Chops
- In a small bowl, stir together the olive oil, chopped rosemary, chopped thyme, lemon zest, and garlic. Place the veal chops in a shallow dish and season with salt and pepper. Pour the oil mixture over the meat and turn to coat well.
- Cover, place in the refrigerator and marinate for 4 to 24 hours. Then bring the chops back to room temperature before grilling.
Grill the Chops
- Preheat one side of a charcoal (or gas grill) to medium-high heat.
- Place the (thicker) Aged Veal Rib Chops over the indirect heat (fat side down), close the lid and cook until an instant read thermometer reads 125°F. Approximately 20-35 minutes based on thickness and temperature of the grill. Baste the chops with the beef broth every 7 to 8 minutes.
- Once the Aged Rib Chops reach desired temperature, sear both sides over the direct heat to form a flavourful crust.
- Add the (thinner) Aged Veal T-bone Chops directly over medium-high heat, turning once, until nicely grill-marked and slightly charred, 2 to 4 minutes per side. Cook until an instant read thermometer reads 130°F or cooked to your personal liking. Transfer the chops to a platter, cover loosely with aluminum foil and let rest while you make the sauce.
Make the Cherry-Jalapeño Sauce
- Place a medium saucepan directly over the heat and melt 1 tablespoon of butter. When the butter has melted add the shallots and cook until translucent, about 2 minutes. Next add ½ of the jalapeño slices, 1 cup of the cherries and the wine.
- Stir, bring to a light boil, and let it reduce for 5-6 minutes. Stir in the remaining butter, one piece at a time until it has combined into the sauce. Season with salt and pepper to taste.
- ** The sauce can be made inside on the stove or on a grill side burner while the Aged Rib Chops are cooking indirectly. Keep warm on a very low simmer until ready to serve.
For Serving
- Slice the veal against the grain.
- Place on a serving platter (family style) and spoon a little of the sauce over the top. Add the remaining ½ cup of fresh cherries and fresh jalapeños over top. Sprinkle with a good Maldon salt, thyme, and rosemary sprigs.
- Serve with mashed potatoes, a medley of grilled vegetables and remaining sauce.
Video
Notes
- Select a glass bottle with a narrow neck, such as a wine or water bottle.
- Remove the cherry stem and hold the cherry over the bottle opening with one hand. Using the wider end of the chopstick, gently press through the cherry. The pit will fall through into the bottle, and you will have a perfectly pitted cherry.
- Repeat the process until you are completed.
This looks so good and a great combination of flavours.
Thanks Shanley,
We absolutely love local cherry season and this was such a delicious pairing!
Have a great day!
Elaine & James
Wow! Cherry sauce looks so good. This is going on our menu!
Hi Dina and Bruce,
Yay, hope you love it as much as we do!
Have a wonderful day!
Elaine & James