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Grilled Tuscan Veal Chop

Grilled Tuscan Veal Chop

By David Bonom and Marge Perry. What makes the grilled chops in Tuscany so delicious? In part, it is the way the meat is raised. But it is also the artful use of simple seasonings that are combined in balance and harmony.

INGREDIENTS

  • ¼ cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 3 garlic cloves,, minced
  • 1 tbsp fresh rosemary,, chopped
  • 1 tsp fresh thyme,, chopped
  • 1 tsp fresh orange zest,, grated
  • ½ tsp fennel seeds,, crushed
  • 4 1/4- bone-in veal chops,, about 3 1/2 pounds
  • ¾ tsp salt
  • ¼ tsp pepper

DIRECTIONS

  1. Combine the oil, lemon juice, garlic, rosemary, thyme, orange zest, and fennel seed in a large bowl. Add the veal chops, turning to coat. Refrigerate 2-4 hours, turning occasionally.
  2. Remove veal from the refrigerator and let stand at room temperature for 15 minutes.
  3. Sprinkle veal with salt and pepper. Heat a large nonstick grill pan over medium-heat; add veal. Cook, turning once, until veal is well-marked and cooked to medium, 7-8 minutes per side. Transfer to plates and serve immediately.