Charcoal-Grilled Veal Chops on a Bed of Arugula
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 trimmed5 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar 1 small garlic clove, minced or pressed through garlic press (about 1 teaspoon)8 cups lightly packed stemmed arugula, washed and thoroughly dried
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. The heat of the chops wilts the arugula, rendering it just slightly soft.
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.
- Whisk together oil, vinegar, and garlic in small bowl. Season with salt and pepper to taste. Toss arugula and dressing in large bowl. Transfer arugula to platter or divide among individual plates.
- 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 arrange on arugula. Let rest for 5 minutes. Serve immediately,
Yield
Serves 4Ingredients
4 bone-in rib veal chops, about 1 ¼ inches thick, excess fat trimmed
5 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 small garlic clove, minced or pressed through garlic press (about 1 teaspoon)
8 cups lightly packed stemmed arugula, washed and thoroughly dried
Test Kitchen Techniques
Ingredients
4 bone-in rib veal chops, about 1 ¼ inches thick, excess fat trimmed
5 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 small garlic clove, minced or pressed through garlic press (about 1 teaspoon)
8 cups lightly packed stemmed arugula, washed and thoroughly dried
Test Kitchen Techniques
Ingredients
4 bone-in rib veal chops, about 1 ¼ inches thick, excess fat trimmed
5 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 small garlic clove, minced or pressed through garlic press (about 1 teaspoon)
8 cups lightly packed stemmed arugula, washed and thoroughly dried
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. The heat of the chops wilts the arugula, rendering it just slightly soft.
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.
- Whisk together oil, vinegar, and garlic in small bowl. Season with salt and pepper to taste. Toss arugula and dressing in large bowl. Transfer arugula to platter or divide among individual plates.
- 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 arrange on arugula. Let rest for 5 minutes. Serve immediately,
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