French · Dinner
Grilled Veal Chop with Rosemary
A single bone-in veal chop seasoned with rosemary, garlic, and cracked pepper, grilled over high heat until charred with a rosy-pink centre. Finished with browned butter and lemon, then rested and served with pan juices in the French bistro style.
$10
10 minsPrep
12 minsCook
22 minsTotal
MediumLevel
Nutrition per serving
525Calories
57.8gProtein
31.4gFat
2gCarbs
0.3gSugar
0.6gFiber
779mgSodium
286mgChol
13.4gSat Fat
705mgPotassium
44mgCalcium
2.7mgIron
3mcgVitamin B12
12mgVitamin C
protein-rich
low-carb
herb-salt
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat veal chop dry, rub with olive oil, press garlic and rosemary onto both sides, season with salt and pepper. Rest 15 minutes at room temperature.
2
Grill
Place chop on preheated grill over high heat. Cook 4–5 minutes per side until deep char forms and internal temperature reaches 135°F for medium-rare.
3
Baste
Reduce heat to medium-low, add butter and remaining rosemary to pan, spoon foaming butter over chop for 1 minute.
4
Plate
Transfer chop to plate, spoon browned butter over top, serve with lemon wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz424g, bone-in veal chop
- 4 sprigs4 sprigs fresh rosemary
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp olive oil
- 2 tbsp28g butter
- 11 lemon, cut into wedges
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper, freshly cracked
