Name: Tuscan Style Veal Chops
Prep time: 10 min
Cook time: 14 min
Total time: 94 min
Ingredients: 4 Famille Fontaine aged veal rib chops (1½ -inch thick); Kosher salt; ¼ cup olive oil; Freshly ground pepper; 3 garlic cloves (finely chopped); 2 tablespoons Italian parsley (finely chopped); 1 tablespoon rosemary leaves (finely chopped); 1 tablespoon thyme leaves (finely chopped); Malden salt; 1 lemon (zest & juice)

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Tuscan Style Veal Chops. Thick-cut, bone-in chops seared on the grill, then rested in a fresh herb board sauce. So moist, tender and flavourful!

Three Tuscan style veal chops on a cutting board with sauce. A sliced chop is served with a potato and broccolini.

Famille Fontaine veal stands out for its high quality, ethical farming practices, and commitment to sustainability, ensuring tender, flavorful meat produced without growth hormones or unnecessary antibiotics. Choosing their veal supports natural, nutritious food from a trusted and transparent source.

Full discloser, this recipe was made in partnership with Famille Fontaine. All opinions in this post are my own.

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📖 Recipe

Ingredients

4 aged veal rib chops
Kosher salt
Olive oil
Freshly ground pepper
Garlic cloves
Italian parsley
Rosemary leaves
Thyme leaves

For Serving

Malden salt
Lemon, zest & juice

See recipe card for quantities.

Instructions

Prepare the Veal Chops

Pat the veal chops dry with paper towels. Season generously with salt and let sit on a rack, for 30-60 minutes. Before grilling, pat away moisture, rub with olive oil, season with freshly ground pepper.

Preheat the Grill

Set your gas grill to medium-high heat (about 450°F to 475°F). For charcoal grills, light the charcoal, let it burn until covered with white ash, then spread the coals over half the grill.

Sear the Chops

Place the veal chops on the hot grill and sear for 2-3 minutes/side, undisturbed, until sear marks form. Not moving the chops too soon, allows a good sear to develop.

Cook Over Indirect Heat

After searing, move the chops to an indirect heat zone of the grill. Close the lid and cook for 6-8 minutes, or until the internal temperature reaches 133°F for medium-rare. Use an instant read thermometer.

Four veal chops on bbq, finishing off on the indirect heat zone of the grill.

Make the Board Sauce

Add the fresh herbs, garlic and olive oil to a cutting board with a juice groove and mix to combine.

Rest the Chops

Transfer the veal chops to the cutting board and rest the chops in the board sauce, turning the chops a few times. Cover loosely with foil for 5-10 minutes.

Four veal chops resting on a cutting board with board sauce.

Resting allows the juices to redistribute throughout the meat, ensuring moist and tender chops.

Serve & Enjoy!

Finish with a sprinkle of Maldon salt, a squeeze of lemon juice & lemon zest. Enjoy!

A sliced Tuscan veal chop served on a black plate with roasted broccolini, a roasted potato and a grilled lemon.

Watch how this recipe was made here.

If you get the chance to try this recipe for Tuscan Style Veal Chops please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James

📖 Recipe

Tuscan Style Veal Chops

Thick-cut, bone-in chops seared on the grill, then rested in a fresh herb board sauce. So moist, tender and flavourful!

5 from 3 votes

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Prep Time 10

Cook Time 14

Inactive time 1 10

Total Time 1 34

Course Dinner, Entree, Main Course

Cuisine Tuscan

Servings -6 People