Lemon & Herb Grilled Veal Chops
These grilled veal chops show up a lot once summer grilling season starts. A marinade of fresh tarragon, thyme, lemon, and white wine soaks into the meat before it hits the grill, giving every bite a bright, herby finish with a light smoky edge.
Servings: 4 servings
Calories: 559kcal
Ingredients
- 35 oz veal chops (1/2 lb)
Lemon & Herb Marinade
- ¼ cup olive oil
- ½ cup dry white wine
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tbsp fresh tarragon, finely chopped
- 2 tsp fresh thyme, finely chopped
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Add all of the ingredients for the marinade to a small bowl and whisk to combine.
- Place the veal chops in deep sided dish and pour the marinade overtop. Use a fork or tongs to flip the veal chops around so that they are lightly coated in the herbs, garlic and lemon juice. Alternatively you can also add the chops to a resealable bag with the marinade and gently massage them in the bag to coat.
- Let the veal chops marinate at room temperature for 30 minutes.
- Preheat your grill for medium-high heat or roughly 400°F. Add the veal chops to the grill using tongs and set the marinade aside. Let them cook for 5 minutes.
- Turn the veal chops over and then add baste or spoon the remaining marinade over top of each of the chops one at a time to use up the rest of the marinade. Let the chops continue to cook for 5 more minutes or until they have reached their desired doneness temperature. Serve hot.
Notes
Storage:
Store any leftovers tightly sealed in the fridge for up to 3 days. Reheat on the grill, in the microwave or using Reheat on an air fryer.
Nutrition
Serving: 1chop | Calories: 559kcal | Carbohydrates: 3g | Protein: 47g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Cholesterol: 196mg | Sodium: 505mg | Potassium: 852mg | Fiber: 1g | Sugar: 1g | Vitamin A: 123IU | Vitamin C: 8mg | Calcium: 72mg | Iron: 3mg