GRILLED LEMON-PARSLEY VEAL CHOPS
Categories Beef Herb Marinate Low Carb Backyard BBQ Dinner Lemon Veal Summer Grill/Barbecue Parsley Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- For veal:
- Whisk first 5 ingredients in small bowl to blend. Arrange veal chops in 15x10x2-inch glass baking dish. Sprinkle chops on both sides with salt and pepper. Pour marinade over chops; turn to coat. Cover and refrigerate at least 6 hours or overnight, turning occasionally.
- For topping:
- Stir together Italian parsley, lemon peel, rosemary, and garlic in small bowl to blend.
- Prepare barbecue (medium-high heat). Remove chops from marinade and sprinkle generously with salt and pepper. Grill chops until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer chops to serving platter; sprinkle each with topping.
GRILLED VEAL CHOPS WITH MORELS
Provided by Moira Hodgson
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat broiler or grill.
- Coat the veal chops on both sides with the olive oil, thyme, salt and pepper and set aside.
- Scoop the dried morels up from their soaking liquid and squeeze them, letting them drain back into the bowl. Strain the soaking liquid through several layers of cheesecloth. Rinse the morels under running water and slice them.
- Prepare the fresh morels. Rinse them quickly under running water and dry them with paper towels. Slice the tops and stems. Place them in a saucepan with the dried morels, the morel soaking liquid, the lemon juice and chicken stock and cook over low heat for 15 minutes.
- Meanwhile, grill the chops to desired doneness. They are medium when the flesh is pale pink (when you cut near the bone). While the chops are cooking, soften the shallots in the butter in the skillet. Add the morels with their cooking liquid, the vermouth and the creme fraiche, and cook them over high heat until the mixture has formed a thick sauce. Correct seasoning and keep warm.
- Place the veal chops on four heated plates. Pour the sauce next to the chops, dividing it evenly among the four plates and garnish the chops with parsley.
Nutrition Facts : @context http, Calories 884, UnsaturatedFat 37 grams, Carbohydrate 12 grams, Fat 74 grams, Fiber 3 grams, Protein 40 grams, SaturatedFat 28 grams, Sodium 972 milligrams, Sugar 4 grams, TransFat 1 gram
BASIL LEMON GRILLED VEAL CHOPS
Make and share this Basil Lemon Grilled Veal Chops recipe from Food.com.
Provided by Nyteglori
Categories Veal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Juice the lemon and grate zest.
- Process olive oil, basil, juice and zest of lemon, garlic, and mustard in a blender or food processor until basil is minced. Transfer basil mixture to a nonmetallic bowl. Add veal chops. Marinate 30 minutes at room temperature or in refrigerator at least 2 hours.
- Prepare grill. Grill over medium-hot coals about 7 minutes per side, turning once and basting with marinade. Garnish with basil sprigs and lemon wedges.
Nutrition Facts : Calories 251.7, Fat 27.3, SaturatedFat 3.8, Sodium 44, Carbohydrate 4.2, Fiber 1.8, Sugar 0.1, Protein 0.8
GRILLED VEAL CHOPS AND RADICCHIO WITH LEMON-CAPER SAUCE
Categories Garlic Valentine's Day Lemon Veal Grill Grill/Barbecue Parsley Capers Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Whisk 3 tablespoons olive oil and next 5 ingredients in small bowl to blend. Season sauce to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
- Prepare barbecue (medium-high heat) or heat heavy large skillet over medium-high heat. Brush veal chops with remaining 1 tablespoon olive oil; sprinkle with salt and pepper. Place veal chops on grill or in skillet and cook to desired doneness, about 6 minutes per side for medium. Transfer to platter. Brush radicchio lightly with some of sauce. Place leaves on grill or in batches in skillet and cook just until slightly wilted but not brown, pressing lightly to flatten, about 45 seconds to 1 minute per side.
- Divide radicchio and veal chops between plates. Spoon sauce over and serve.
GRILLED LEMON HERB PORK CHOPS
These are SO SIMPLE, yet so good - they taste just like steak! The chops can also be broiled in the oven.
Provided by DOREENBUCH
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 2h25m
Yield 6
Number Of Ingredients 7
Steps:
- In a large resealable bag, combine lemon juice, oil, garlic, salt, oregano, and pepper. Place chops in bag, seal, and refrigerate 2 hours or overnight. Turn bag frequently to distribute marinade.
- Preheat an outdoor grill for high heat. Remove chops from bag, and transfer remaining marinade to a saucepan. Bring marinade to a boil, remove from heat, and set aside.
- Lightly oil the grill grate. Grill pork chops for 5 to 7 minutes per side, basting frequently with boiled marinade, until done.
Nutrition Facts : Calories 202.5 calories, Carbohydrate 1.6 g, Cholesterol 65.1 mg, Fat 10.1 g, Fiber 0.1 g, Protein 25.1 g, SaturatedFat 2.6 g, Sodium 428.7 mg, Sugar 0.3 g
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Servings 4Calories 147 per servingTotal Time 8 hrs 15 mins
- Combine first 5 ingredients in a large zip-top plastic bag. Add veal; seal bag, and marinate in refrigerator at least 8 hours, turning bag occasionally.
- Remove veal from bag; discard marinade. Sprinkle veal with salt and pepper. Place veal on grill rack coated with cooking spray; cover and grill 5 to 6 minutes on each side or until desired degree of doneness.
- Note: To broil instead of grill, place veal on a broiler pan coated with cooking spray. Broil in a preheated oven 5 to 6 minutes on each side or until desired degree of doneness.
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- Whisk first 5 ingredients in small bowl to blend. Arrange veal chops in 15x10x2-inch glass baking dish. Sprinkle chops on both sides with salt and pepper. Pour marinade over chops; turn to coat. Cover and refrigerate at least 6 hours or overnight, turning occasionally.
- Prepare barbecue (medium-high heat). Remove chops from marinade and sprinkle generously with salt and pepper. Grill chops until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer chops to serving platter; sprinkle each with topping.
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Top Asked Questions
How to cook lemon-parsley veal chops on the grill?
Remove chops from marinade and sprinkle generously with salt and pepper. Grill chops until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer chops to serving platter; sprinkle each with topping. How would you rate Grilled Lemon-Parsley Veal Chops?How to cook veal chops in a pan?
Arrange veal chops in 15x10x2-inch glass baking dish. Sprinkle chops on both sides with salt and pepper. Pour marinade over chops; turn to coat. Cover and refrigerate at least 6 hours or overnight, turning occasionally. Stir together Italian parsley, lemon peel, rosemary, and garlic in small bowl to blend.Should you marinate veal chops before grilling?
I recommend prepping the veal chop marinade in the morning so the meat can soak it up all day. ( You can even let the rub infuse the chops overnight ). By the time you light the grill, the veal chops are infused with the garlic rosemary and fresh herb flavors.What temperature do you cook veal chops on the grill?
Keep in mind that meat continues to cook after its been removed from the heat source, so taking the grilled veal chops off at around 142° usually produces a good result. If you like your meat more at the medium temperature, leave it on to 145-147°, and then remove it from the grill. I don’t recommend cooking veal rare, because it can be too chewy.