Charcoal-Grilled Veal Chops with Mediterranean Herb Paste
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 4
Ingredients
4 bone-in rib veal chops, about 1 ¼ inches thick, excess fat trimmed¼ cup extra-virgin olive oil 3 medium garlic cloves, minced or pressed through garlic press (1 tablespoon)1 tablespoon minced fresh parsley leaves 2 teaspoons minced fresh sage leaves 2 teaspoons minced fresh thyme leaves 2 teaspoons minced fresh rosemary 2 teaspoons minced fresh oregano leaves 1 lemon, cut into wedges, for serving
Before You Begin
Be sure to trim the veal chops of excess fat to prevent flare-ups. Keep a squirt bottle on hand filled with water to spray on flare-ups that may still occur. Veal chops need to be cooked over a two-level fire to ensure a nicely caramelized crust and a center perfectly cooked to medium. Use an instant-read thermometer to ensure that the chops don’t get overcooked. If you don’t have all the herbs, feel free to add additional amounts of what you do have to compensate.
Instructions
- Light large chimney starter filled with hardwood charcoal (6 quarts) and allow to burn until all charcoal is covered with layer of fine gray ash, about 20 minutes. Build two-level fire by stacking most coals on one side of grill and arranging remaining coals in single layer on other side of grill. Set cooking grate in place, cover grill with lid, and let grate heat up, about 5 minutes. Use grill brush to scrape cooking grate clean. Grill is ready when temperature of stacked coals is medium-hot and that of remaining coals is medium-low.
- Sprinkle chops with salt and pepper to taste.
- Mix oil, garlic, and herbs together in small bowl; rub herb paste over chops.
- Grill chops, uncovered, over hotter part of grill until browned, about 2 minutes on each side. (If chops start to flame, slide them to cooler part of grill for moment and/or extinguish flames with squirt bottle.) Move chops to cooler part of grill. Continue grilling, turning once, until meat is still rosy pink at center and instant-read thermometer inserted through side of chop and away from bone registers 130 degrees, 10 to 11 minutes.
- Remove chops from grill and let rest for 5 minutes before serving. Serve with lemon wedges.
Yield
Serves 4Ingredients
4 bone-in rib veal chops, about 1 ¼ inches thick, excess fat trimmed
¼ cup extra-virgin olive oil
3 medium garlic cloves, minced or pressed through garlic press (1 tablespoon)
1 tablespoon minced fresh parsley leaves
2 teaspoons minced fresh sage leaves
2 teaspoons minced fresh thyme leaves
2 teaspoons minced fresh rosemary
2 teaspoons minced fresh oregano leaves
1 lemon, cut into wedges, for serving
Test Kitchen Techniques
Ingredients
4 bone-in rib veal chops, about 1 ¼ inches thick, excess fat trimmed
¼ cup extra-virgin olive oil
3 medium garlic cloves, minced or pressed through garlic press (1 tablespoon)
1 tablespoon minced fresh parsley leaves
2 teaspoons minced fresh sage leaves
2 teaspoons minced fresh thyme leaves
2 teaspoons minced fresh rosemary
2 teaspoons minced fresh oregano leaves
1 lemon, cut into wedges, for serving
Test Kitchen Techniques
Ingredients
4 bone-in rib veal chops, about 1 ¼ inches thick, excess fat trimmed
¼ cup extra-virgin olive oil
3 medium garlic cloves, minced or pressed through garlic press (1 tablespoon)
1 tablespoon minced fresh parsley leaves
2 teaspoons minced fresh sage leaves
2 teaspoons minced fresh thyme leaves
2 teaspoons minced fresh rosemary
2 teaspoons minced fresh oregano leaves
1 lemon, cut into wedges, for serving
Test Kitchen Techniques
Before You Begin
Be sure to trim the veal chops of excess fat to prevent flare-ups. Keep a squirt bottle on hand filled with water to spray on flare-ups that may still occur. Veal chops need to be cooked over a two-level fire to ensure a nicely caramelized crust and a center perfectly cooked to medium. Use an instant-read thermometer to ensure that the chops don’t get overcooked. If you don’t have all the herbs, feel free to add additional amounts of what you do have to compensate.
Instructions
- Light large chimney starter filled with hardwood charcoal (6 quarts) and allow to burn until all charcoal is covered with layer of fine gray ash, about 20 minutes. Build two-level fire by stacking most coals on one side of grill and arranging remaining coals in single layer on other side of grill. Set cooking grate in place, cover grill with lid, and let grate heat up, about 5 minutes. Use grill brush to scrape cooking grate clean. Grill is ready when temperature of stacked coals is medium-hot and that of remaining coals is medium-low.
- Sprinkle chops with salt and pepper to taste.
- Mix oil, garlic, and herbs together in small bowl; rub herb paste over chops.
- Grill chops, uncovered, over hotter part of grill until browned, about 2 minutes on each side. (If chops start to flame, slide them to cooler part of grill for moment and/or extinguish flames with squirt bottle.) Move chops to cooler part of grill. Continue grilling, turning once, until meat is still rosy pink at center and instant-read thermometer inserted through side of chop and away from bone registers 130 degrees, 10 to 11 minutes.
- Remove chops from grill and let rest for 5 minutes before serving. Serve with lemon wedges.
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