Elevate your grill game with these exquisite Grilled Aged Veal T-bone Chops. The marinade, infused with white wine, Dijon mustard, fresh herbs, and garlic, enhances the rich, buttery flavour of the veal, making it a truly memorable dish.
Tender, flavourful, and perfectly seasoned, these chops are sure to impress at your next barbecue. Serve with your favourite grilled vegetables, roasted potatoes a sprinkle of Maldon salt for a simple and delicious meal. Now let's eat!
Full discloser, this recipe was made in partnership with Famille Fontaine. All opinions in this post are my own.
Jump to:
Ingredients
- Aged Veal T-bone Chops, about 1 inch thick
Marinade
- Olive oil
- Dijon mustard
- White wine
- Garlic cloves
- Lemon zest
- Fresh rosemary
- Fresh thyme
- Fresh tarragon
- Kosher salt
- Ground black pepper
For Serving
- Maldon salt
See recipe card for quantities.
Instructions
Prepare the Marinade
In a bowl, whisk together the olive oil, Dijon mustard, white wine, chopped garlic, lemon zest, rosemary, thyme, tarragon, kosher salt, and black pepper until well combined. Alternatively, place the ingredients in a small jar with a tight-fitting lid and shake until well combined.
Marinate the Chops
Place the veal T-bone chops in a large resealable plastic bag or a shallow tray/dish. Pour the marinade over the chops, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or overnight for maximum flavour.
Preheat the Grill
When ready to cook, preheat your grill to medium-high heat. Make sure the grates are clean to prevent sticking.
Grill the Chops
Remove the veal chops from the marinade, allowing any excess to drip off. Place the chops on the preheated grill and cook for 3-5 minutes per side, or until they reach an internal temperature of 130°F for medium-rare. Cooking time will vary based on grill temperature and thickness of the chops.
Rest and Serve
Remove the chops from the grill and let them rest for 5 minutes. Serve with your favourite grilled vegetables, roasted potatoes a sprinkle of Maldon salt.
Watch how this recipe was made here.
Related Recipes
Here are a few other veal recipes you might also enjoy!
Leave a Comment
If you get the chance to try this recipe for Grilled Veal T-Bone Chops please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James
📖 Recipe
Grilled Veal T-Bone Chops
Ingredients
- 3 Famille Fontaine Aged Veal T-bone Chops about 1 inch thick
Marinade
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons white wine
- 3 small cloves garlic minced (or 2 large cloves)
- 1 teaspoon lemon zest
- ½ tablespoon fresh rosemary leaves finely chopped
- 1 teaspoon fresh thyme leaves chopped
- 1 teaspoon fresh tarragon leaves chopped
- ½ teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
For Serving
- Maldon salt
Instructions
- Prepare the Marinade: In a bowl, whisk together the olive oil, Dijon mustard, white wine, chopped garlic, lemon zest, rosemary, thyme, tarragon, kosher salt, and black pepper until well combined. Alternatively, place the ingredients in a small jar with a tight-fitting lid and shake until well combined.
- Marinate the Chops: Place the veal T-bone chops in a large resealable plastic bag or a shallow dish. Pour the marinade over the chops, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or overnight for maximum flavour.
- Preheat the Grill: When ready to cook, preheat your grill to medium-high heat. Make sure the grates are clean to prevent sticking.
- Grill the Chops: Remove the veal chops from the marinade, allowing any excess to drip off. Place the chops on the preheated grill and cook for 3-5 minutes per side, or until they reach an internal temperature of 130°F for medium-rare. Cooking time will vary based on grill temperature and thickness of the chops.
- Rest and Serve: Remove the chops from the grill and let them rest for 5 minutes. Serve with your favourite grilled vegetables, roasted potatoes a sprinkle of Maldon salt.
- Rate this Recipe: If you make this, please leave a review letting us know how it was!
Leave a Reply