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Simply Seared Veal Chops

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Makes 4 servings 1x

Time 25 to 30 minutes

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Ingredients

  • 4 veal loin or rib chops (about 1 inch thick, 12–16 ounces each)
  • Salt and pepper
  • Lemon wedges for serving

Instructions

  1.  Start the coals or heat a gas grill for hot direct cooking. Make sure the grates are clean.
  2. Pat the chops dry with paper towels. Sprinkle with salt and pepper on both sides.
  3. Put the chops on the grill directly over the fire. Close the lid and cook, turning once, to one stage shy of the desired doneness. For medium-rare, 4 to 5 minutes per side; an instant-read thermometer should register 135°F.
  4. Transfer to a platter and let sit about 5 minutes, checking the temperature occasionally. When the chops are ready, serve right away with lemon wedges.

—Recipe from How to Grill Everything

Recipe variations

Veal Chops with Grill-­Fried Sage Leaves Super ­simple but adds so much flavor and looks beautiful: Brush both sides of the chops with good-quality olive oil; you’ll need about 1 tablespoon per chop. Cover the meaty part of each chop on both sides with fresh sage leaves in a single layer, pressing them so they stick to the oil; depending on the size of the chop and the leaves, for each side you could need 3 to 8 leaves. Brush the leaves with oil. When you turn the chops, do it carefully so the sage leaves come along with the chops.

Veal Chops with Rosemary and Sherry Vinegar Right before you prepare the fire, whisk together 1/2 cup good­quality olive oil and 2 tablespoons each sherry vinegar and fresh rosemary leaves in a small bowl. Put the chops in a large, shallow baking dish and pour the oil over them; turn to coat them completely. Proceed with the recipe.