Entree: Italy – Grilled Veal Chops with Rosemary and Garlic

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 12 min

Additional 1 hr 10 min

Total 1 hr 30 min

Ingredients

- 4 bone-in veal chops, approx. 10 oz (285 g) each
- 1/3 cup (80 ml) extra-virgin olive oil
- 3 tbsp (45 ml) fresh lemon juice
- 4 cloves garlic, minced
- 2 tbsp (6 g) fresh rosemary, finely chopped
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) unsalted butter (optional, for finishing)
- Lemon wedges, for serving

Instructions

1. In a bowl whisk together olive oil, lemon juice, garlic, rosemary, salt, and pepper. Add veal chops, coat thoroughly, and marinate 30–60 minutes in the refrigerator; bring to room temperature 20 minutes before grilling.
2. Preheat grill to medium-high and oil grates. Grill chops 4–6 minutes per side (depending on thickness) until an instant-read thermometer registers 140–145°F (60–63°C) for medium-rare to medium.
3. If desired, brush chops with butter during the last minute of grilling. Remove from grill and rest 5 minutes before serving with lemon wedges.