Veal Chops and a Nifty New Marinade

02cVealChopsRestbfLOWe’d come across a package of veal chops on a trip to Costco and thought “why not?” – so I went in search of recipe ideas and came up with a compound butter and cooking method that was, well, for lack of a better term… meh.

Still, I was pretty certain that, prepared correctly, veal chops would be right up there on our list of dinner faves, so I got to thinking about it, and looking at options on da Google, and began to put together a plan for properly wrangling a new batch o’ chops.

01bVealChopsbfLOFirst things first; I needed to work on a marinade. Lot’s of recipe ideas called for a combination of lemon juice and Worcestershire and soy sauce – and they looked pretty good – but I know that when I’ve tried mixtures like that in the past, I’ve thought them a touch heavy on the soy; so I decided to take the ingredients as a guide, and come up with my own proportions.

01aMarinadebfLOAnd, I have to say, I think I did a pretty darned good job.

•1 cup fresh lemon juice
•1 cup Worcestershire sauce
•1/2 cup lower sodium Tamari (or soy sauce)
•2 tbsp Cajun Power Spicy Garlic Pepper Sauce (or your fave hot sauce, to taste)
•4 tsp ground pepper
•2 tsp garlic powder

•Veal chops
•Blue cheese

Stir the marinade ingredients together in a bowl or beaker, then pour over the chops, cover, and stash in the fridge for a few hours or (as always, much more better) overnight – flipping the chops when you think to.

02bVealChopsGrillbfLONote: I would normally say to marinade the chops in a gallon sized zipper bag, but, 1) these five chops were too big for one bag and 2) I found this wicked nizzah covered marinading tray on clearance at Target for $5 (!) – so I am now all about the tray.

Once the chops are nicely marinated, bring them up to room temperature and prepare your grill – the hubby did this part, and his own research on temps and timing, but I’m gonna say about six minutes per side over medium high heat should do it for medium well done chops.

04bSaladChopCornbfLOWith the chops done to your liking, remove from the grill and arrange on a platter. Top each chop with a pat of good butter and a crumble or three of blue cheese, then loosely cover and set aside to rest for ten minutes before serving.

We enjoyed ours with a nice bottle of red wine, some grilled corn on the cob, and a very nice tomato and bacon side salad.


This is how you do veal chops.

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