Go Back
–+ servings
Print Pin

Grilled Veal Chops with a Summer Garden Salad

Our land and lakes are warm from a summer of sunshine. Our fields are bursting with fresh produce. And our grill…it is ready to keep grilling what every we toss its way! We’ve flipped the burgers. Turned the hot dogs. Now it’s time to sear some chops. Chops are great on the grill. The bone adds flavor and helps heat the meat through. Lamb chops, pork chops, T-bone and porterhouse steaks are all great examples. I decided to mix it up, once again, by adding veal chops to our lineup of great grilling chops.
Veal chops are very easy to grill and have a mild flavor. I added some thyme to the chops to enhance their mild flavor. The salad is bursting with the flavors of a summer garden: fresh corn, radishes, cucumbers, and parsley in a light lemon dressing. This meal is mild, light, and bright just like a summer day.
Course Main Course, Salad
Keyword corn, veal
Servings 4 people

Ingredients

Summe Salad - Grilled Corn, Radish & Cucumber

  • 4 ears Corn shucked
  • Vegetable Oil
  • Salt & Fresh Ground Pepper
  • 8 Radishes thinly sliced
  • 1 Cucumber thinly sliced
  • ¼ cup Fresh Parsley chopped
  • 3 tablespoons Fresh Lemon Juice
  • 1 ½ tablespoons Vegetable Oil
  • 1 ½ teaspoons White Balsamic Vinegar
  • Salt & Fresh Ground Pepper to taste

Grilled Veal Chops

  • 4 Veal Chops approximately 12 ounces each
  • 1 teaspoon Sea Salt
  • 1 teaspoon Fresh Ground Pepper
  • 2 tablespoons Olive Oil
  • 2 tablespoons Fresh Thyme

Instructions

Summer Salad - Grilled Corn, Radish & Cucumber Salad

  • Grill Corn (can be done a day ahead):
    Heat grill to 400 degrees. Lightly coat corn with vegetable oil and season with salt and fresh ground pepper.  Grill corncovered for 8 minutes, rotating every 2 minutes to grill all four sides.  Remove from grill and let cool.
  • Remove kernels from cobs. Add corn to radishes and cucumber. Whisk lemon juice, oil and vinegar. Season dressing with salt andpepper. Drizzle over salad and toss.

Grilled Veal Chops

  • Heat grill to 475 degrees. Scrape clean and season grate with oil.
  • Combine olive oil, fresh thyme, salt and pepper in a small bowl.  Drizzle herbed oil on both sides of the chops.
  • Place chops on the grill. Cover and maintain a heat of 400 degrees.  Flip in 7 minutes.  Insert a grill probe to monitor internalheat.  Should take about 6-8 minutes to reach the ideal 145 internal degrees.
  • Remove from grill.  Cover with foil and let rest for 5minutes.  Serve.