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.
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Video
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 |
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