Grilled chop

Ingredients

• 4bone-in veal chops
• to tastea mix of aromatic herbs and/or spices, such as rosemary, oregano, sage, cumin, coriander, thyme, marjoram, paprika or mustard
• to tasteextra-virgin olive oil
• to tastesalt
• to tastepepper
• 300 mlred wine
• 2garlic cloves, crushed
• 175 mlextra-virgin olive oil
• to tastesalt
• to tastewhole black peppercorns

Instructions

1. 1

   Prepare the chops

   Pat the veal chops dry with kitchen paper to remove any surface blood. Trim away excess fat and make small cuts along the edges so the chops are less likely to curl as they cook.

2. 2

   Mix the marinade

   Choose a container large enough to hold the chops and marinade. Add the red wine, oil and crushed garlic, then season with whole black peppercorns and your chosen herbs and/or spices.

3. 3

   Add the chops

   Salt the marinade to your taste and mix thoroughly. Submerge the veal chops, cover the container with cling film and put it in the fridge.

4. 4

   Marinate and prepare

   Marinate the chops for at least 2 hours, turning them from time to time. Take them out of the fridge at least 30 minutes before cooking; meanwhile, prepare the barbecue coals, using wood chips or charcoal.

5. 5

   Heat the grill

   When the coals are nearly ready, lightly brush the grill with oil to help prevent sticking. Set the grill not too close to the heat source and let it warm up.

6. 6

   Sear the chops

   Spread the coals evenly with the appropriate tool, then drain the chops. Place them on the hot grill and sear for 2–3 minutes. When they release easily with a spatula, turn them and sear the other side for another 2–3 minutes.

7. 7

   Continue cooking

   Keep brushing the meat with the marinade as it cooks. Avoid piercing the chops with a fork, which can let their juices escape; turn them again and cook for about 3–4 minutes per side.

8. 8

   Check the doneness

   Treat the cooking time as a guide: it depends on the heat of the coals, the thickness of the chops and whether you prefer them rare, medium or well done.

9. 9

   Rest and season

   When cooked to your liking, season the chops with salt and pepper. Transfer them to a serving plate and rest for a few minutes so their internal temperature can even out and the juices can redistribute.

10. 10

    Serve the chops

    Serve each chop with a slice of lemon, a seasonal green salad, chips or mashed potatoes.

What are grilled veal chops?

A veal chop is a cut from the rib or loin, often served bone-in and cooked over direct heat. Grilling chops over coals is a straightforward Italian-style preparation that lets the meat’s flavour remain central.

This version uses a red-wine, garlic and herb marinade before grilling. The aromatic mixture seasons the surface, while the hot grill gives the chops a browned exterior.

Nutrition and macros by portion

The nutrition label shows one serving as written: 580 calories, 43g protein, 4g carbs, 43g fat.

The veal provides most of the protein, while the olive oil contributes much of the fat and energy; the red wine adds a smaller amount of carbohydrate. For a balanced plate, pair a chop with a generous green salad or seasonal vegetables, and add chips or mash to suit your appetite.

Choosing the herbs and spices

Herbs: Rosemary, oregano, sage, thyme and marjoram all suit veal; choose a few rather than using the whole list. Their fragrance complements the wine and garlic.

Spices: Cumin, coriander, paprika or mustard can give the marinade a different emphasis. Keep the selection balanced so it does not overwhelm the meat.

Marinating the chops

Time: Leave the chops in the marinade for at least 2 hours, turning them occasionally so the surface is coated evenly. Keep them covered in the fridge during this time.

Before grilling: Take the chops out of the fridge at least 30 minutes before cooking, as directed. Drain them before they go on the grill so excess marinade does not drip onto the coals.

Getting the grill ready

Heat: Let the grill warm over the coals before adding the meat. The recipe calls for spreading the coals evenly and positioning the grate not too close to the heat source.

Grate: A light brush of oil helps reduce sticking. Wait until the chops release readily before turning them, rather than pulling at meat that is still gripping the bars.

Judging the cooking

Searing: Start with 2–3 minutes on each side, then continue cooking for about 3–4 minutes per side. These are guide times, not a guarantee of doneness.

Doneness: Chop thickness, coal intensity and personal preference all affect cooking time. Avoid piercing the meat with a fork; use a spatula to turn it and check the result without losing its juices.

Resting and serving

Rest: Once cooked, season with salt and pepper and leave the chops on a plate for a few minutes. This gives their internal temperature time to even out and allows the juices to redistribute.

Sides: Lemon or a seasonal green salad brings a fresh contrast. Chips or mashed potatoes make the meal more substantial.

Recipe notes & tips

• Make small cuts along the chop edges to help prevent curling on the grill.
• Turn the chops during marinating so the marinade coats them evenly.
• Brush the grate lightly with oil once the coals are nearly ready.
• Drain the chops before grilling to limit drips onto the coals.
• Turn the meat with a spatula rather than piercing it with a fork.
• Use the stated cooking times as a guide and allow for chop thickness and coal heat.

Variations

• Rosemary and thyme: Choose these herbs for a familiar, savoury flavour.
• Paprika and mustard: Use these in the herb-and-spice mix for a more pronounced, warming edge.
• Cumin and coriander: Add these spices to give the marinade a different aromatic profile.
• Wood-smoke character: Use wood chips instead of charcoal, as suggested in the method.
• Fresh finish: Serve with a slice of lemon to add a bright contrast.

Common mistakes to avoid

• Skipping the edge cuts: The chops can curl as they cook; make small cuts along their edges before marinating.
• Grilling cold meat: The recipe calls for taking the chops out of the fridge at least 30 minutes before cooking.
• Turning too soon: Meat that still sticks may tear; wait until the chop releases easily before flipping.
• Piercing with a fork: This can let juices escape; turn the chops with a spatula instead.
• Relying only on the timer: Thickness and coal heat affect doneness; use the times as a guide and check the meat.
• Skipping the rest: The juices need time to redistribute; leave the cooked chops to rest for a few minutes.

How to store

Refrigerate leftover cooked chops in a covered container and eat within 3 days. Reheat gently until hot throughout, taking care not to overcook the veal.

Frequently asked questions