Veal Chops with Gremolata
Pan-seared veal chops are topped with a zesty lemon-garlic gremolata for bright, fresh flavor that complements the rich meat. Served with simple sides, this elegant dish is perfect for special dinners or everyday meals.
| Serving Size | 4 |
|---|---|
| Prep Time | 10 mins. |
| Cook Time | 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.
Veal Chops with Gremolata
Pan-seared veal chops are topped with a zesty lemon-garlic gremolata for bright, fresh flavor that complements the rich meat. Served with simple sides, this elegant dish is perfect for special dinners or everyday meals.
4
Prep: 10 mins.
Cook: 15 mins.
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.
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
