Charcoal-Grilled Veal Chops with Mediterranean Herb Paste

Published January 25, 2006.

Serves 4

Be sure to trim the veal chops of excess fat to prevent flare-ups. Keep a squirt bottle on hand filled with water to spray on flare-ups that may still occur. Veal chops need to be cooked over a two-level fire to ensure a nicely caramelized crust and a center perfectly cooked to medium. Use an instant-read thermometer to ensure that the chops don’t get overcooked. If you don’t have all the herbs, feel free to add additional amounts of what you do have to compensate.


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