This recipe comes from Steven Raichlen, grill-master, and one of my favorite chefs on PBS. The flavor in this savory grilled veal chop is outstanding and the preparation couldn’t be simpler. As Raichlen says, when you add butter or olive oil to meat hot off the grill “the fat mixes with the meat juices and creates an instant sauce.” Minced garlic and fresh herbs lend a Spring-y freshness and Italian flavor. Pair with a bright salad, like this arugula, radish and mint salad with lemon dressing.
Tuscan-Style Veal Chops
2 servings
Ingredients
2 tblsp extra-virgin olive oil, plus more for drizzling
2 garlic cloves, minced
1 tblsp rosemary leaves
1/4 cup sage leaves
2 12-oz veal rib chops, cut 1 inch thick
salt and freshly ground pepper
1. Light a grill medium-high. On a platter, mix 2 tblsp olive oil with the garlic, rosemary and sage.
2. Season the veal chops with salt and pepper and drizzle generously with olive oil. Grill the chops over moderately high heat, turning once, about 6 minutes per side for medium. Transfer the chops to the platter and turn to coat with olive oil and herbs. generously drizzle with more olive oil and let stand for 3 minutes, turning the chops a few times. Spoon the juices and oil over the chops and serve.
Arugula, Radish & Mint Salad
2 servings
Ingredients
2 handfuls of baby arugula
4 radishes, sliced very thin
1 lemon or meyer lemon, segmented
10 mint leaves, rough chopped
juice of 1 lemon
1 garlic clove, pressed
2 tblsp extra-virgin olive oil
salt and freshly ground pepper
1. In a large bowl, combine lemon juice, pressed garlic, salt, and pepper. In a slow steady stream, whisk in the olive oil with a fork. Gently toss in the arugula, radishes, lemon segments and mint.
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