Herbed Veal Chops

These veal chops get a simple herb-and-oil brush that lets the quality of the meat speak for itself. Fresh rosemary, basil, thyme, and lemon zest mixed into extra-virgin olive oil create a fragrant paste that coats each chop before grilling. No heavy marinades, no complicated sauces.

The marinating time is flexible, which makes this recipe practical. An hour on the counter gives you seasoned chops. Twelve hours in the fridge lets the herbs and lemon penetrate deeper, building flavor all the way through the meat. Either way, the oil protects the surface from drying out on the hot grill.

Veal chops should finish slightly pink in the center. Overcooking turns them dry and tough because veal is leaner than beef and has less fat to keep it moist. Four to six minutes per side on high heat gives you a charred, herb-crusted exterior and a juicy, blush-pink interior.

Chef Tips

• Bring refrigerator-marinated chops to room temperature for 30 minutes before grilling. Cold meat hits the grill unevenly and you’ll end up with a charred outside and raw center.
• Use fresh herbs, not dried. Fresh herbs release their oils into the olive oil and create a paste that clings to the meat. Dried herbs sit on the surface and burn.
• Let the chops rest for 5 minutes off the grill before serving. The juices redistribute and the carryover heat finishes the center gently.

Variations

• Add a crushed garlic clove to the herb oil for a more savory, aromatic rub.
• Swap the lemon zest for orange zest for a slightly sweeter, warmer citrus note.
• Finish with a squeeze of fresh lemon juice over the chops right off the grill for a bright, acidic contrast.