Veal Chops with Gremolata
Servings:
4
4
Prep Time:
10 mins.
10 mins.
Cook Time:
15 mins.
15 mins.
Ingredients
- 4 bone-in rib veal chops
- 1/2 cup olive oil
- 6 tablespoons fresh-squeezed lemon juice
- 3 tablespoons garlic paste or 3 large cloves of minced garlic
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh rosemary
- Salt and pepper
- 1 cup parsley
- 2 garlic cloves or 2 tablespoons garlic paste
- 3 tablespoons fresh-squeezed lemon juice
- 1/2 teaspoon of thinly sliced lemon peel
- 1/2 cup olive oil
- Salt and pepper
Preparation
- In a mixing bowl, add oil, lemon juice, garlic paste, thyme, rosemary, salt and pepper. Mix until combined.
- Coat chops in the marinade and then allow them to sit in marinade in either the bowl or a plastic bag in your refrigerator for 2 hours or up to 24 hours.
- When ready to cook the chops, remove from marinade and discard marinade. Pat chops dry with a paper towel.
- Season chops with more salt and pepper, if desired, and grill over high or medium-high heat on your outdoor grill or grill pan for approximately 7-9 minutes per side. Cook time will vary on the thickness of the chops. The internal temperature of the chops should reach 140-145°F. Allow them to rest for at least 5 minutes before serving.
- To make Gremolata, combine all ingredients in a food processor and pulse until combined. For a drier Gremolata, use less olive oil.
- Top chops with Gremolata.
Source: Colleen Kennedy at Souffle Bombay and VealMadeEasy.com
