Easy Grilled Veal Chops with Dijon Caper Lemon Butter. If you have never grilled veal chops before, you are in for a treat! With just a handful of ingredients and a simple prep, you can have tender, juicy chops on the table in under 30 minutes. The grill does most of the work, giving the meat a beautiful char while keeping the inside perfectly moist.
The Dijon Caper Lemon Butter is made ahead in minutes and melts over the hot chops right before serving, adding a bright, tangy, and buttery finish that tastes like you spent hours in the kitchen. This is a foolproof recipe that is as perfect for a casual weeknight as it is for impressing dinner guests.
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Why We Love This Recipe
- Quick enough for a weeknight, elegant enough for company.
- Minimal ingredients with big flavour.
- Works on any outdoor grill (gas or charcoal) or an indoor grill pan.
- The compound butter can be made ahead for easy prep.
This recipe was created in partnership with Ontario Veal Appeal. All opinions in this post are always my own.
Why Choose Ontario Veal?
We love cooking with Ontario grain-fed veal, and once you try it, you will too. Here's why it deserves a spot on your grill and your table:
- Perfect for the grill
- Ontario grain-fed veal has a slightly beefier flavour with better browning potential and cooks up beautifully over an open flame, delivering tender, juicy results every time.
- Lean, nutrient-packed protein
This high-quality protein fits right into a modern, balanced lifestyle. It's extra lean, with 7.5 g of fat or less per 100 g, and naturally low in saturated fat. - Rich in essential nutrients
Veal is a great source of iron, zinc, and Vitamin B12 - nutrients that support energy levels, brain health, and growth. - Versatile in the kitchen
Whether you want to grill, sauté, braise, roast, or pan-fry, Ontario veal adapts to a variety of cooking styles and cuisines. - Rooted in culinary tradition
Veal is a staple in French, Italian, and Mediterranean recipes, adding a touch of elegance to both everyday meals and special occasions. - Locally raised with pride
Ontario veal comes from dedicated local farm families who take pride in producing delicious, wholesome food for our communities.
Ingredients
For the Veal Chops
- Veal rib chops
- Olive oil
- Salt and pepper
For the Dijon Caper Lemon Butter
- Unsalted butter,
- Dijon mustard
- Parsley
- Capers
- Lemon zest
- Chili flakes (optional)
- Salt and pepper
See the recipe card below for exact quantities.
Instructions
Make the butter
- In a small bowl, mix the softened butter with Dijon mustard, parsley, capers, lemon zest, chili flakes (if using), salt, and pepper.
- Spoon the mixture onto a piece of parchment paper or plastic wrap. Roll into a log and refrigerate until firm or freeze for 10-15 minutes if you are short on time.
Prep the Chops
- Remove the veal from the fridge about 30-45 minutes before and let it rest at room temperature (loosely covered).
- Pat the veal chops dry with paper towels.
- Rub lightly with olive oil and season generously with salt and pepper on both sides.
Why pat dry before adding oil? Removing excess surface moisture helps the meat sear instead of steaming. A light coat of oil after drying improves browning by conducting heat from the grill to the meat and helps the seasoning stick. Just do not overdo it, you want a thin layer, not a slick.
Grill the Chops
- Preheat your grill to medium-high heat (about 400°F).
- Grill veal chops for 4-5 minutes per side, or until the internal temperature reaches 135°F for medium–rare. Adjust the timing for preferred doneness (see temperature chart below).
- Transfer chops to a plate, tent loosely with foil, and let the meat rest for 5 minutes.
Serve
- Place the chops on a serving platter and slice a round of Dijon Caper Lemon Butter and place one on top of each hot chop.
- Allow the butter to melt slightly before serving. (You can also use a small kitchen torch to help it melt faster.)
- Served here with grilled corn and a Greek Village Salad
Other Serving Suggestions
- Serve with grilled veggies that are in season and/or a crisp green salad.
- Pair with a glass of Chardonnay, Sauvignon Blanc, or a light Pinot Noir.
- Add a side of crusty bread to soak up any melted butter.
Grilled Veal Chops Temperature Guide
For grilling veal chops, the best approach is to aim for an internal temperature of 135°F for medium-rare doneness. Here is the breakdown so you can choose based on preference:
| Doneness | Internal Temp | Appearance |
| Rare | 125°F (52°C) | Very pink, very tender |
| Medium-Rare | 135°F (57°C) | Juicy with a warm pink center |
| Medium | 145°F (63°C) | Pink center, slightly firm |
| Medium-Well | 150°F (66°C) | Slightly pink, firmer texture |
| Well-Done | 160°F (71°C) | No pink, firm, less juicy |
Note: Both USDA and Health Canada recommend 145°F (63°C) with a 3-minute rest. Along with many chefs, we prefer medium-rare for tenderness.
Grill surface temperature: Preheat your grill to medium-high heat (about 400°F) before cooking. This gives the chops a nice sear without drying them out.
Tip: Always rest veal chops for at least 5 minutes after grilling to lock in juices.
Tips & Substitutions
- Buy evenly thick chops so they cook at the same rate.
- Tie your chops with twine to help keep your chops neat and uniform while they cook. The twine holds the meat in a round shape, which means more even cooking, less curling, fewer flare-ups, and a restaurant-style presentation. You can ask your butcher to do this, or tie them yourself with a short piece of kitchen twine.
- Dry the chops well before seasoning to get a better sear.
- Use an instant-read thermometer for accurate doneness.
- Resting is key; it keeps the juices inside the meat.
- Capers: Swap with finely chopped green olives for a similar briny flavour.
- Parsley: Replace with fresh basil or chives for a different herb profile.
Other Veal Recipes to Try
- Grilled Aged Veal T-bone Chops
- Tuscan Style Veal Chops
- Teriyaki T-Bone Veal Chops
- Grilled Veal Chops with Cherry Jalapeño Sauce
📖 Recipe
Easy Grilled Veal Chops with Dijon Caper Lemon Butter
If you have never grilled veal chops before, you are in for a treat. With just a handful of ingredients and a simple prep, you can have tender, juicy chops on the table in under 30 minutes. The grill does most of the work, giving the meat a beautiful char while keeping the inside perfectly moist.
Ingredients
For the Veal Chops
- 4 veal rib chops about 1½ inches thick
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
For the Dijon Caper Lemon Butter
- ½ cup 1 stick unsalted butter, softened
- 1 tablespoon Dijon mustard
- 1 tablespoon finely chopped fresh parsley
- 2 teaspoons capers finely chopped
- 1 teaspoon lemon zest
- Pinch of chili flakes optional
- Salt and pepper to taste
Instructions
Make the Butter
- In a small bowl, mix the softened butter with Dijon mustard, parsley, capers, lemon zest, chili flakes (if using), salt, and pepper.
- Spoon the mixture onto a piece of parchment paper or plastic wrap. Roll into a log and refrigerate until firm or freeze for 10-15 minutes if you are short on time.
Prep the Chops
- Remove the veal from the fridge about 30-45 minutes before and let it rest at room temperature (loosely covered).
- Pat the veal chops dry with paper towels.
- Rub lightly with olive oil and season generously with salt and pepper on both sides.Why pat dry before adding oil? Removing excess surface moisture helps the meat sear instead of steaming. A light coat of oil, applied after drying, improves browning by conducting heat from the grill to the meat and helps the seasoning adhere. Just do not overdo it, you want a thin layer, not a slick.
Grill the Chops
- Preheat your grill to medium-high heat (about 400°F).
- Grill veal chops for 4-5 minutes per side, or until the internal temperature reaches 135°F for medium. Adjust the timing for preferred doneness (see temperature chart in notes).
- Transfer chops to a plate, tent loosely with foil, and let the meat rest for 5 minutes.
Serve
- Place on a serving platter or individual plates, and slice a round of Dijon Caper Lemon Butter and place one on top of each hot chop. Allow the butter to melt slightly before serving. We served it here with grilled corn and a Village Salad.
💬Tried this recipe?
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Notes
Grilled Veal Chops Temperature Guide
For grilling veal chops, the best approach is to aim for an internal temperature of 135°F for medium-rare doneness. Here is the breakdown so you can choose based on preference:
Note: Both USDA and Health Canada recommend 145°F (63°C) with a 3-minute rest. Along with many chefs, we prefer medium-rare for tenderness.
Grill surface temperature: Preheat your grill to medium-high heat (about 400°F) before cooking. This gives the chops a nice sear without drying them out.
Tip: Always rest veal chops for at least 5 minutes after grilling to lock in juices.
| Doneness | Internal Temp | Appearance |
| Rare | 125°F (52°C) | Very pink, very tender |
| Medium-Rare | 135°F (57°C) | Juicy with a warm pink center |
| Medium | 145°F (63°C) | Pink center, slightly firm |
| Medium-Well | 150°F (66°C) | Slightly pink, firmer texture |
| Well-Done | 160°F (71°C) | No pink, firm, less juicy |
Tried this recipe?Let us know how it was!
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