Veal Chops

4 double-cut veal chops, about 2-inches each

olive oil

Kosher salt

freshly ground black pepper

1/2 stick butter, melted

5 cloves garlic, minced

2 sprigs fresh oregano

2 lemons, cut into quarters

fleur de sel

Take veal chops from refrigerator, roll each chop in paper towels to remove excess moisture and let come to room temperature. Just before grilling, brush all over with olive oil. Season with salt and pepper. Place chops directly on the cooking grate, over high heat to sear, about 3-4 minutes on each side. To make a cross-hatch pattern, rotate each chop 1/4-turn the right after 2 minutes, and let sear for 2 minutes more. Turn over and repeat on other side. Once the chop is seared on the other side, turn burners off or move chops away from any direct flame (indirect heat) and continue cooking for 10-15 minutes more or until it is medium rare on the inside.

Meanwhile, melt butter in a small saucepan, add garlic and oregano and let steep for 10 minutes to extract the flavors from the herbs. Set aside. When the chops are done, remove from grill and place on a platter. Squirt each chop on both sides with fresh lemon juice and brush with the garlic-oregano butter. Let rest 5 minutes. Just before serving, brush more of the garlic butter on top, sprinkle with Fleur de sel and serve with a quartered lemon.

about this recipe
Grilled veal chops are just the thing to serve to company, says BBQ pro Elizabeth Karmel

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