Simply Seared Veal Chops
Photo: Christina Holmes
PUBLISHED July 21, 2025
Excellent veal chops are an indulgence, so keep it simple with salt and pepper and savor the meat. A last-minute squeeze of lemon is a perfect foil to the flavor from the grill. If you aren’t prepared to eat veal chops medium-rare to medium, then you’re probably better off trying this using bone-in centercut pork chops, cooked until faintly pink in the middle —the final internal temperature in the center when it hits your plate should be 145°F—or veal shoulder chops. Shoulder chops are thinner and chewier (and much less expensive than loin or rib chops) but still very tasty. They are quite large, up a pound, and one is enough for 2 people. They can be cut apart into two pieces—one boneless, one bone-in—and only take 1 to 2 minutes per side on a hot grill.
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