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veal chops
veal chops

Balsamic Glazed Grilled Veal Chops

  

January 26, 2018

In our quest to continually come up with interesting recipes veal has zero love on our website. So we changed that! Veal has a subtle flavor that falls somewhere between pork and beef and has very little intramuscular fat. You have to be careful not to overcook a veal chop or it will dry out rather rapidly. This is a relatively simple recipe where most of the work is done ahead of time. Be sure to marinate in the balsamic mixture for at least 4 hours to ensure maximum flavor. The leftover marinade is reduced down resulting a really big bold flavor. This is a good recipe to really practice your reverse sear skills. It really makes for an amazing veal chop!

  • Prep: 6 hrs
  • Cook: 45 mins
  • Yields: 6 Amazing Veal Chops

Ingredients

6 Bone-In Veal Chops (10-14oz each)

2 shallots minced

3-4 cloves garlic minced

1 T rosemary minced

4 cups balsamic vinegar

1 t kosher salt

1 t fresh cracked black pepper

Sprigs of thyme for garnish

Directions

1Combine all ingredients except the veal and thyme sprigs in a large bowl and whisk to incorporate. Pour balsamic mixture into a resealable Ziploc bag.

2Trim any excess fat from the veal chops and place in bag. Toss to ensure even coating. Seal the bag and refrigerate for at least 6-8 hours.

3Prepare grill for a two-zone set up- one side about 200F and the other over 600F. Add some wood chips or pellets to introduce a bit of smoke. Remove veal chops from the bag and allow to drip dry momentarily. Season chops with salt and pepper and place on the cool side of the grill. Meanwhile pour the marinade into a sauce pan and bring to a simmer. Reduce by 50% or until the mixture has a slightly syrup like consistency. It will further thicken upon cooling.

4Once the veal chops reach 115F internally move to the hot side of the grill and place on your GrillGrates. Grill for approximately 90 seconds before turning the chops 45 degrees to get those nice cross hatch grill marks. Grill an additional 90 seconds before flipping over. Immediately temp your veal chops to ensure they are still below 140F. After an additional 90 seconds turn the chops 45 degrees to finish. Remove from the grill once the veal chops have reached 140-145F.

5Drizzle the veal chops with reduced marinating liquid and garnish with a sprig of thyme.

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24th of April 2018 07:34 PM Link
In our ongoing crusade to get you griddling more we give you the #Salmon Pinwheel in all its #crusty glory! This thing was so darn #tasty simply seasoned with SuckleBusters Lemon-Pepper-Garlic! #griddlegrateful #nextbigthing #maillard #seafood
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24th of April 2018 07:33 PM Link
In our ongoing crusade to get you griddling more we give you the #Salmon Pinwheel in all its #crusty glory! This thing was so darn #tasty simply seasoned with SuckleBusters Lemon-Pepper-Garlic! #griddlegrateful #nextbigthing #maillard #seafood
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24th of April 2018 02:25 PM Link
Second year in a row #STEAK wins the battle!!!!! A huge congratulations to our friend Lisa Gwatney on her World Food Championships $100K win! Lisa wowed the judges with her "The Last Supper" steak that featured featured a #Wagyu #Ribeye Filet, grilled and seared, topped with #truffle butter sauteed mushrooms, seared #foiegras and an Amarone reduction. #champion #steaklife #grillgrateful #wfc #100k
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23rd of April 2018 07:15 PM Link
Only a few days left to get in on our April Giveaway! Win a REC TEC Grills Bullseye , GrillGrates, 5 pounds of BILL E's SMALL BATCH BACON & an two cans of Duck Fat Spray https://goo.gl/izW2an Enter Today! #grillgrateful #steaklife #bullseye #rectec #BillE #baconislife
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23rd of April 2018 02:14 PM Link
Pretty cool trophy for first place #burger! Good to meet everybody and congrats to all the teams who got calls! #bamaq #grillgrateful #southpork
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