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Veal Chops with Gremolata

Prep Time:
10 mins.
Cook Time:
15 mins.


  • 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
Gremalota (optional)
  • 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


  1. In a mixing bowl, add oil, lemon juice, garlic paste, thyme, rosemary, salt and pepper. Mix until combined.
  2. 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.
  3. When ready to cook the chops, remove from marinade and discard marinade. Pat chops dry with a paper towel.
  4. 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.
  5. To make Gremolata, combine all ingredients in a food processor and pulse until combined. For a drier Gremolata, use less olive oil.
  6. Top chops with Gremolata.

Source: Colleen Kennedy at Souffle Bombay and VealMadeEasy.com