Grilled Veal Chops With Lemon Mustard Tarragon Butter Recipes

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VEAL CHOPS WITH ROQUEFORT BUTTER



Veal Chops with Roquefort Butter image

Provided by Ina Garten

Categories     main-dish

Time 55m

Yield 8 servings

Number Of Ingredients 6

4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 ounces good Roquefort cheese
1 tablespoon chopped scallions
8 (1-inch-thick) veal chops
Kosher salt
Freshly ground black pepper

Steps:

  • Place the butter and Roquefort cheese in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until smooth. Add the scallions and mix until combined. Cut a strip of parchment paper 4 1/2 inches wide and place the mixture on the short end of the paper. Roll into a log about 1 inch in diameter, rolling the parchment paper around the butter mixture. Chill.
  • Sprinkle both sides of the veal chops generously with salt and pepper. Allow to sit at room temperature for 15 to 30 minutes. Meanwhile, prepare a charcoal grill with hot coals. When the coals are hot, grill the chops for 6 to 8 minutes on each side, until almost cooked through. Remove to a platter and cover with aluminum foil. Allow to rest for 15 minutes. Serve with 1 or 2 slices of cold Roquefort butter on each chop.

GRILLED LEMON-PARSLEY VEAL CHOPS



Grilled Lemon-Parsley Veal Chops image

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

Veal
1/2 cup olive oil
6 tablespoons fresh lemon juice
1/3 cup chopped fresh Italian parsley
3 garlic cloves, crushed
1 tablespoon minced fresh rosemary
6 8- to 10-ounce loin or rib veal chops, each about 1 inch thick
Topping
3 tablespoons chopped fresh Italian parsley
1 tablespoon grated lemon peel
1 1/2 teaspoons minced fresh rosemary
1 teaspoon minced garlic

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 LEMON-MUSTARD-TARRAGON BUTTER



Grilled Veal Chops With Lemon-Mustard-Tarragon Butter image

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

6 veal chops
salt and black pepper
6 ounces unsalted butter, softened
2 tablespoons fresh tarragon, minced
1 tablespoon fresh chives, minced
2 tablespoons Dijon mustard
1 tablespoon fresh parsley, chopped
1/2 lemon, juice of

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 LEMON-TARRAGON VEAL CHOPS



Grilled Lemon-Tarragon Veal Chops image

From Williams-Sonoma. Posting for safekeeping-I have not tried but this sounds good. Timing does NOT include preparing the charcoal grill nor marinating time.

Provided by WiGal

Categories     Veal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

2 large lemons
2 tablespoons extra virgin olive oil
1 1/2 tablespoons fresh tarragon, chopped
4 (10 ounce) loin veal chops, cut 1 to 1 1/2 inches thick
salt, to taste
pepper, to taste

Steps:

  • Cut 1 of the lemons into 8 crosswise slices.
  • Grate enough zest from remaining lemon to yield 3/4 teaspoon, then squeeze 1 tablespoon juice.
  • In a small bowl, combine the lemon zest and juice, oil, and chopped tarragon.
  • Season the chops on both sides with salt and pepper, then brush with SOME of the lemon-tarragon mixture, reserving about 1 tablespoon of the mixture for the lemon slices.
  • Let the chops stand at room temperature for 15 minutes, OR cover and refrigerate for up to 3 hours. (If refrigerated, remove from refrigerator for 30 minutes before grilling.).
  • Prepare a CHARCOAL or GAS grill for DIRECT grilling over MEDIUM HIGH heat. Oil the grill rack.
  • For CHARCOAL grill: Grill the chops over the hottest part of the fire.
  • Or for GAS grill: Grill the chops, directly over the heat elements.
  • For either grill type- grill until nicely charred and cooked to your liking, 5 to 7 minutes per side for medium rare. About 3 minutes before the veal is done, brush the lemon slices with the reserved 1 tablespoon lemon-tarragon mixture. Grill the lemon slices, turning once,until lightly charred and softened, 30 to 60 seconds per side.
  • Serve the veal chops with the grilled lemon slices.

Nutrition Facts : Calories 542.9, Fat 33.1, SaturatedFat 12.1, Cholesterol 225.7, Sodium 244.9, Carbohydrate 4.8, Fiber 1.3, Sugar 1.1, Protein 54.8

VEAL CHOPS WITH TARRAGON



Veal Chops with Tarragon image

Provided by Darren DiPietro

Categories     Beef     Herb     Sauté     Quick & Easy     Dinner     Veal     Pan-Fry     Tarragon     Bon Appétit     Pennsylvania     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 2

Number Of Ingredients 7

2 1/2-inch-thick veal loin chops (7 to 8 ounces each)
2 teaspoons dried tarragon
All purpose flour
2 tablespoons unsalted butter
1/2 cup dry white wine
1/2 cup canned chicken broth
2 tablespoons fresh lemon juice

Steps:

  • Season veal with salt, pepper and 1 teaspoon tarragon; dust lightly with flour. Melt butter in heavy medium skillet over medium-high heat. Add veal and cook until light brown and just cooked through, about 4 minutes per side. Transfer veal to plate. Add wine, broth, lemon juice and remaining 1 teaspoon tarragon to skillet. Boil until juices are syrupy, scraping up any brown bits, about 5 minutes. Return veal and any collected juices to skillet and cook until just heated through, about 1 minute.

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