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!
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
For Serving
- Malden salt
- 1 lemon zest & juice
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.
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.
- 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!
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