Veal Chops with Fresh Herb Marinade
Veal chops are marinated in a bright blend of fresh herbs and grilled to juicy perfection for a flavorful, aromatic main course. Serve with simple sides to let the herb-infused veal shine.
| Serving Size | 4 |
|---|---|
| Prep Time | 5 mins. |
| Marinate Time | 4 mins. - 60 mins. |
| Cook Time | 10 mins. |
Ingredients
- 4 veal T-bone chops, about 1/2 pound each
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons finely chopped chives
- 1 tablespoon chopped basil
- 1 teaspoon chopped tarragon
Preparation
- Place veal chops in a shallow dish. Combine the remaining ingredients in a bowl, pour over the chops and marinate in the refrigerator for 30 minutes to 1 hour.
- Take the marinated chops out of the refrigerator a few minutes before grilling on the barbecue .
- Preheat the barbecue for medium-high heat.
- Grill the milk-fed veal chops on both sides quickly and finish cooking on the top grill or at low temperature. For light pink meat, remove the chops when the juices reappear on both sides, the chops have reduced slightly and the internal temperature has reached 150°.
Veal Chops with Fresh Herb Marinade
Veal chops are marinated in a bright blend of fresh herbs and grilled to juicy perfection for a flavorful, aromatic main course. Serve with simple sides to let the herb-infused veal shine.
4
Prep: 5 mins.
Marinate: 4 mins. - 60 mins.
Cook: 10 mins.
Preparation
- Place veal chops in a shallow dish. Combine the remaining ingredients in a bowl, pour over the chops and marinate in the refrigerator for 30 minutes to 1 hour.
- Take the marinated chops out of the refrigerator a few minutes before grilling on the barbecue .
- Preheat the barbecue for medium-high heat.
- Grill the milk-fed veal chops on both sides quickly and finish cooking on the top grill or at low temperature. For light pink meat, remove the chops when the juices reappear on both sides, the chops have reduced slightly and the internal temperature has reached 150°.
Ingredients
- 4 veal T-bone chops, about 1/2 pound each
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons finely chopped chives
- 1 tablespoon chopped basil
- 1 teaspoon chopped tarragon
