Teriyaki T-Bone Veal Chops. The aged veal t-Bone loin chops are seasoned with salt and pepper before being seared on a hot gas grill. Then glazed with a sticky homemade teriyaki sauce while they finish cooking. I like to drizzle more of the flavour packed sauce over the chops just before serving. So delicious!
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 as a regular addition to our summertime menus because the meat is raised without the use of hormones, this product is aged for a better taste experience and it’s 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.
Ingredients
- Veal t-bone loin chops
- Salt and pepper
Teriyaki Glaze
- Tamari
- Mirin
- Brown sugar
- Hot honey or regular honey
- Sesame oil
- Garlic
- Ginger
- Water
- Cornstarch
For Serving, optional
- Sesame seeds
- Green onions, thinly sliced lengthwise, then submerged into ice water to curl.
- Korean Green Salad
See recipe card for quantities.
Instructions
Preheat the grill to medium-high heat.
Make the Teriyaki Sauce
The sauce can be made inside on the stove or directly on the grill using a heat proof saucepan.
Add the tamari, mirin, brown sugar, honey, sesame oil, garlic, and ginger into a small saucepan, and bring to a low boil.
In a small dish, combine the water and cornstarch to create a slurry. Mix until very smooth. Add the cornstarch slurry and whisk to incorporate. Bring back to a low boil then and whisk until just beginning to thicken.
Remove from heat and set aside.
Grill the Veal Chops
For medium rare chops: Place the chops directly over the heat, and sear until light grill-marks appear, 2 to 3 minutes. Flip, then brush the teriyaki glaze over the cooked side. Cook for 2-3 minutes more then flip and brush the teriyaki sauce over the second side. Flip back and cook for another minute or until an instant read thermometer reads 130°F when inserted in the centre of the thickest part of the chop, do not touch the bone.
(For medium chops add about one minute per side. Cooking times will vary)
Transfer the chops to a platter, cover loosely with aluminum foil and let rest.
For Serving
Sprinkle the chops with sesame seeds and green onions. Serve with rice, a Korean Green Salad, and extra sauce.
Watch how these Teriyaki T-Bone Veal Chops were made here.
FAQ
This recipe can also be prepared pan-seared, especially if you want to enjoy the taste of summer all year long!
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
Teriyaki T-Bone Veal Chops
Ingredients
- 3 aged veal t-bone loin chops 1-inch thick
- Salt and pepper
Teriyaki Glaze
- ½ cup tamari or substitute low sodium soy sauce
- 3 tablespoons mirin
- 3 tablespoons brown sugar
- 2 tablespoons hot honey or regular honey
- 2 teaspoons toasted sesame oil
- 2 teaspoons garlic minced
- 2 teaspoons ginger minced
- 3 tablespoons water
- 3 teaspoons cornstarch
For Serving, optional
- Sesame seeds
- Green onions thinly sliced lengthwise, then submerged into ice water to curl.
- Korean Green Salad
Instructions
- Preheat the grill to medium-high heat.
- Make the Teriyaki Sauce: The sauce can be made inside on the stove or directly on the grill using a heat proof saucepan.
- Add the tamari, mirin, brown sugar, honey, sesame oil, garlic, and ginger into a small saucepan, and bring to a low boil.
- In a small dish, combine the water and cornstarch to create a slurry. Mix until very smooth. Add the cornstarch slurry and whisk to incorporate. Bring back to a low boil then and whisk until just beginning to thicken.
- Remove from heat and set aside.
- Grill the Chops: For medium rare chops: Place the chops directly over the heat, and sear until light grill-marks appear, 2 to 3 minutes. Flip, then brush the teriyaki glaze over the cooked side. Cook for 2-3 minutes more then flip and brush the teriyaki sauce over the second side. Flip back and cook for another minute or until an instant read thermometer reads 130°F when inserted in the centre of the thickest part of the chop, do not touch the bone.
- (For medium chops add about one minute per side. Cooking times will vary)
- Transfer the chops to a platter, cover loosely with aluminum foil and let rest.
- For Serving: Sprinkle the chops with sesame seeds and green onions. Serve with rice, a Korean Green Salad, and extra sauce.
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