Grilled veal chops with mustard is a delightful and flavorful dish that can be enjoyed any time of the year. The tender and juicy veal chops are perfectly complemented by the tangy and sharp flavor of the mustard, creating a dish that is both satisfying and complex. Whether you're a seasoned chef or a home cook looking for a new recipe to try, this article will provide you with all the information you need to create a delicious grilled veal chops with mustard that will impress your friends and family.
Here are our top 8 tried and tested recipes!
GRILLED VEAL CHOPS WITH RAW SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 33m
Yield 4 servings
Number Of Ingredients 10
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.
VEAL CHOPS WITH WHOLE-GRAIN MUSTARD AND HONEY
Lovely grilled veal chops marinated in a honey mustard marinade. Grilled and basted with the sauce. Yum! Prep time does not include the 1 hour marinating time!
Provided by breezermom
Categories Veal
Time 22m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine the teriyaki sauce, mustard, honey and black pepper in a small bowl; stirring well.
- Place the veal chops in a large shallow dish. Pour the marinade over the veal chops; cover and marinate in the refrigerator for 1 hour.
- Remove the veal chops from the marinade, reserving marinade.
- Lightly brush the veal chops with oil. Grill, covered, over medium-hot coals (350 to 400 degrees) 3 to 4 minutes on each side or to desired degree of doneness, basting occasionally with the reserved marinade.
Nutrition Facts : Calories 37.9, Fat 1.3, SaturatedFat 0.2, Sodium 387.9, Carbohydrate 6.3, Fiber 0.3, Sugar 5.6, Protein 0.8
GRILLED VEAL CHOPS WITH LEMON-MUSTARD-TARRAGON BUTTER
This is one of a series of recipes I have from a winery. They unfortunately do not put the chef on the recipe page but on the tasting notes which I did not keep. So for lack of a better source, I'll call this the VSW series. I have not tried most of them, but I want to hang on to them so I'm posting them here. Chefs notes: Grilled outdoors or broiled indoors, there's nothing like the perfect veal chop with a tart herb butter served alongside a fresh pasta and maybe some thin green beans dressed in olive oil.
Provided by KandB
Categories Veal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat coals in a grill until they are covered with ash (mesquite does magic with grilled meats). Season the veal chops with salt and pepper, then place on the grill and cook to desired doneness.
- While the chops are grilling, place the soft butter in a small mixing bowl. Add the other ingredients and incorporate them well with a fork. Season to taste with salt and pepper. (If making the herb butter far ahead, spoon onto a sheet of wax paper and form a log which can easily be divided later, then refrigerate.).
- When ready to serve, add a dollop of the herb butter atop each veal chop and serve immediately.
Nutrition Facts : Calories 212.7, Fat 23.3, SaturatedFat 14.6, Cholesterol 61, Sodium 60.5, Carbohydrate 1.6, Fiber 0.3, Sugar 0.3, Protein 0.8
GRILLED VEAL CHOPS WITH GRILLED POTATOES
Provided by Moira Hodgson
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 8
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.
GRILLED AND STUFFED VEAL CHOP
Steps:
- Preheat the grill to high.
- Cut a pocket in the veal chops and stuff with 1 thick slice of Fontina cheese and one thin slice of Prosciutto. Seal with a toothpick. Season the chops with the garlic pepper and salt. Place on the hot grill and sear, about 3 to 4 minutes. Rotate once in between to achieve grill marks. Then flip the chops and do the same on the other side.
- Remove from direct heat and put chops on the shelf of the barbecue. Baste with steak sauce and close lid. After about 5 minutes flip and baste the other side. Close lid for 4 or 5 minutes, or until the chops are fully cooked, when the internal temperature is 140 degrees F. Let rest for 3 to 5 minutes in a warm spot. Then serve immediately.
GRILLED VEAL CHOPS WITH CAPER AND SAGE SAUCE
Provided by Jacques Pépin
Categories Roast Father's Day Dinner Lemon Meat Veal Fall Summer Winter Anniversary Grill Grill/Barbecue Sage Parsley Lemon Juice Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 15
Steps:
- Heat a grill until it is very hot. Preheat the oven to 150 degrees.
- Rub the chops with the oil and sprinkle them with the salt and pepper. Put the chops on the clean grill rack and cook for about 2 1/2 minutes on each side. Transfer them to the oven and let them rest and finish cooking for at least 10 minutes (the chops can be kept in the oven for up to 30 minutes).
- MEANWHILE FOR THE SAUCE:
- Mix all the ingredients in a bowl.
- At serving time, place a chop on each of four plates and coat with the sauce.
VEAL CHOPS WITH MUSTARD SAGE SAUCE
Categories Herb Mustard Sauté Low Carb Quick & Easy Veal Sage Bon Appétit
Yield Serves 2
Number Of Ingredients 10
Steps:
- Melt butter with oil in heavy medium skillet over medium-high heat. Sprinkle chops with dried sage and pepper. Add to skillet and cook until brown, about 5 minutes per side. Reduce heat to medium and cook to desired doneness, about 1 minute per side for medium-rare. Transfer veal to plate; keep warm.
- Add shallots to same skillet and stir 1 minute. Add broth, 1 tablespoon minced sage and mustard to skillet and boil until very thick, scraping up browned bits, about 4 minutes. Add half and half and boil until liquid thickens to sauce consistency, about 1 minute. Mix in remaining 1 tablespoon minced sage and any juices exuded by veal. Adjust seasoning. Place 1 chop on each plate. Spoon sauce over. Garnish with fresh sage leaves and serve.
GRILLED VEAL CHOPS WITH GINGER
Provided by Metro
Time 1h30m
Yield 4
Number Of Ingredients 5
Steps:
- Marinade:Mix all the marinade ingredients.Marinate the veal chops in a large bowl in the refrigerator for 1 hour.Veal chops:Preheat the barbecue to medium.Place the veal chops on a oil grill and cook 15 minutes depending of thickness.Vegetable brochette:Soak the skewers in cold water for 30 minutes.Skewer a radish, a mushroom and 2 snow peas on each skewer.Grill on the barbecue.
Tips:
- For the best results, choose veal chops that are about 1-inch thick and have a good amount of marbling.
- To ensure even cooking, pound the veal chops to an even thickness before grilling.
- Don't overcrowd the grill. Leave some space between the chops so that they can cook evenly.
- Cook the veal chops over medium-high heat for about 3-4 minutes per side, or until they reach an internal temperature of 145 degrees Fahrenheit.
- Let the veal chops rest for a few minutes before serving to allow the juices to redistribute.
- Serve the veal chops with your favorite sides, such as grilled vegetables, roasted potatoes, or a simple salad.
Conclusion:
Grilled veal chops are a delicious and easy-to-make meal that can be enjoyed for any occasion. By following these tips, you can ensure that your grilled veal chops are cooked to perfection and full of flavor.
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