Lemon & Herb Grilled Veal Chops

This veal chop recipe has become a regular in our summer grilling recipes rotation. My husband took one bite and immediately said something tasted different in the best way. It’s the tarragon in the marinade that gives the veal that subtle herby flavor that makes people pause and notice it.

I find that tarragon has a licorice undertone to it, but when paired with veal, it offers a delicious and unique flavor. Tarragon also has a sweet and earthy taste that goes perfectly with the lemon and white wine. Not licoricey at all but a little somethin’ somethin’ to make this recipe special.

For sides, I usually keep it simple with Roasted Peppers and Zucchini or my Sautéed Rapini recipe. Both fit really well with the lemon, white wine, and fresh herb flavors off the grill.

A Quick Peek At The Ingredients

Get the full list of ingredients and amounts needed for this recipe in the recipe card below.

Step-By-Step Made Simple

This recipe is very simple and only takes about 5 minutes to prepare to marinade.

Step 1: Add the marinade ingredients to a bowl and mix to combine.

I prefer using fresh herbs for this recipe, and even though thyme leaves are small, I still chop them up to release the aroma and oils. When choosing a wine to use, stick with a Pinot Grigio, Chardonnay, Sauvignon Blanc or similar dry wines.

Step 2: Marinade the veal chops.

Add the veal chops to a deep-sided dish and pour the lemon and herb marinade over top. Use a fork or tongs to turn the veal chops over so that both sides of the veal are covered with the herbs and lemon marinade.

Let the marinating veal chops sit at room temperature for 30 minutes to infuse the flavor, but also so that the veal chops can warm to room temperature before grilling.

Step 3: Grill the veal chops.

Preheat your grill to medium-high heat or roughly 400°F and then place the veal chops on the grill. Don’t throw out the marinade, just keep it off to the side.

Flip the veal chops, using tongs, at about the 5-minute mark. Baste or spoon the remaining marinade over the veal chops, one at a time, making sure each chop gets a good coating.

Then let them continue to cook for another 5-7 minutes or until your veal chops are done just you like them.

How To Know When Veal Chops Are Ready?

Veal chops are just like a steak. The timing depends on how thick the cut of meat is, mostly, but also on the starting temperature. Right out of the fridge will take longer. If you want your veal chop perfectly rare, medium or well done, using a meat thermometer is your best bet.

Here are the temperatures to help you with this:

Leftovers? No Problem!

This recipe rarely has leftovers, but now that my kids are older, I can’t always count on them to eat dinner with us. Work, school, social lives. You know the drill.

So when I have extra leftovers, I store it in the fridge in a tightly sealed container. It is good in there for up to 3 days and can be warmed up by popping it back on the grill for a few minutes, in the microwave for a minute or even in the air fryer on reheat.

Can You Freeze Marinated Veal Chops?

Sure! Just freeze them in the marinade, though uncooked and then thaw them in the fridge overnight. Before grilling, let them sit out on the counter for 30 minutes to come up to room temperature.