Grilled Veal Chops With Grilled New Potatoes Recipes

GRILLED VEAL CHOPS WITH RAW SAUCE

Steps:

• In a bowl combine the tomatoes, basil, parsley, red onion, salt, pepper, balsamic vinegar and about 2 tablespoons extra-virgin olive oil. Allow the tomatoes to sit for 10 minutes so that the salt will leach out the juice of the tomatoes.
• Heat a grill pan or outdoor grill to medium high-high heat. Drizzle 2 tablespoons extra-virgin olive oil, eyeball it, on a plate. Place chops on plate and turn in extra-virgin olive oil using tongs and season both sides liberally with salt and pepper. Once the grill pan or grill is screaming hot, add the chops and cook on the first side for 5 minutes. Resist the temptation to move the chops around, you want nice grill markings and a good crust on them. Before flipping the chops, reduce the heat to medium or move chops a little off to the side on an outdoor grill for more indirect heat. Flip and cook them on the second side for 7 to 8 minutes, remove the chops and let them rest covered with a tented piece of aluminum foil for about 5 minutes.
• Once the chops are cooked and rested, add the spinach and olives to the tomatoes and toss to coat. Serve the salad on or alongside the chops and spoon out some of the tomato balsamic juice from the bottom of the salad bowl to top each chop.

GRILLED VEAL CHOPS WITH GRILLED POTATOES

Steps:

• Wipe the veal chops dry with paper towels and place them on a platter. Squeeze lemon juice over the chops. Make a small incision between the flesh and bone of each one and insert a sliver or two of garlic. Sprinkle the remaining garlic over the chops, along with the rosemary leaves and olive oil. Set the chops aside to marinate at room temperature for one hour.
• Half an hour later, steam the potatoes until almost done. Preheat the grill.
• Season the chops with salt and pepper. Remove the potatoes from the steamer, season them with salt and pepper and put them on the grill. Grill them, turning occasionally until they are brown on all sides. Keep them warm (you can put them on the side of the grill while your chops are cooking if it is large enough).
• Grill the chops four to five minutes on each side, or until they are done to taste. Garnish them with rosemary leaves before serving.

VEAL CHOPS WITH FRESH-TOMATO SAUCE RECIPE

Steps:

• Light the grill or heat the broiler.
• In a shallow dish, combine 4 tablespoons of oil with wine, ½ teaspoon of salt, ¼ teaspoon of pepper, and garlic.
• Add the veal chops and turn to coat.
• In a medium glass or stainless-steel bowl, combine the tomatoes with the remaining ¼ teaspoon of salt, the remaining 1½ tablespoons of oil, the herbs, vinegar, and a large pinch of pepper.
• Grill the chops over high heat or broil them for 4 to 5 minutes.
• Turn and cook for 4 to 5 minutes longer until just done.
• Serve the veal chops topped with the tomato sauce.

GRILLED VEAL CHOPS WITH GRILLED NEW POTATOES

Steps:

• Wipe the veal chops dry with paper towels and place them on a plate. Combine the rosemary, garlic, lemon juice and olive oil in a small bowl. Mix well and pour the mixture over the chops. Turn them a couple of times so that both sides are coated with the marinade. Leave for an hour at room temperature.
• Scrub the potatoes, but leave their skins on. Cut them in half or in quarters if they are large. Steam them until they are almost cooked.
• Meanwhile, preheat the grill. Remove the potatoes from the heat and season them with salt and pepper and put them on the grill. Brown them on all sides, turning them often.
• Season the chops with salt and pepper and grill them for about six minutes on each side, or until they are done but still juicy in the center. Serve the chops garnished with potatoes and sprigs of rosemary.

GRILLED VEAL CHOPS WITH ROSEMARY

Steps:

• Whisk oil, wine, rosemary, garlic, salt and pepper to blend in 13 x 9 x 2-inch glass baking dish. Add veal chops to dish and turn to coat with marinade. Let stand at room temperature 1 hour or refrigerate up to 4 hours, turning veal occasionally.
• Prepare barbecue (medium-high heat) or preheat broiler. Remove veal from marinade, shaking off excess. Season veal with salt and pepper. Lightly oil grill. Grill or broil veal to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter. Garnish with rosemary sprigs and serve.

GRILLED VEAL CHOPS WITH MOREL SAUCE

Steps:

• Prepare grill and preheat oven to 425°F. Bring veal chops to room temperature (about 20 minutes).
• Rub chops lightly with oil and season with salt and pepper. Grill chops on a rack set about 5 to 6 inches over glowing coals until evenly browned, 3 to 4 minutes on each side. (Alternatively, chops may be grilled in a hot well-seasoned ridged grill pan over moderately high heat). Arrange chops in one layer in a shallow baking pan. Roast chops in middle of oven 15 to 20 minutes for medium, juicy barely pink meat.
• Serve chops with sauce.