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RECIPE
16 INGREDIENTS9 STEPS8HR

Herb Crusted Veal Chops

5.0
1 Ratings
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Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
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This flavorful veal recipe is quick and easy, perfect for weeknight supper.

8HR

Total Time
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
2 lb
Veal Chops
4 cloves
Garlic , minced
1
Lemon , zested
1 1/2 Tbsp
Fresh Rosemary , finely chopped
2 Tbsp
Tarragon , chopped
2 Tbsp
Fresh Thyme Leaves , chopped
1 Tbsp
1/4 cup
or You can use up to 2 tbsp Olive Oil
1 Tbsp
Sherry Vinegar
1/2 Tbsp
1
Shallot , minced
1 cup
Red Grape Tomatoes , quartered
1 cup
2 Tbsp
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Nutrition Per Serving
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CALORIES
545
FAT
24.4 g
PROTEIN
69.5 g
CARBS
14.1 g

Directions

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Step 1
For the marinade, combine Garlic (4 clove), Lemon (1), Fresh Rosemary (1 1/2 tablespoon), Tarragon (1 tablespoon), Fresh Thyme Leaves (2 tablespoon), Fresh Mint Leaves (1 tablespoon), Kosher Salt (1/2 teaspoon) and Ground Black Pepper (1/2 teaspoon) in a bowl and toss together with your fingers.
Step 2
Place Veal Chops (2 pound) on a baking pan. Drizzle half the Olive Oil (1 tablespoon) over them. Sprinkle chops with half the herb mixture. Press herbs into the meat with your fingers, making sure they coat the chops. Turn chops over and repeat.
Step 3
Cover with cellophane and refrigerate for 6 hours or overnight.
Step 4
For the vinaigrette, in a medium bowl, combine Sherry Vinegar (1 tablespoon), Olive Oil (3 tablespoon), Honey (2 teaspoon), Shallot (1), Kosher Salt (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon). Whisk to combine.
Step 5
Add both Red Grape Tomatoes (1 cup) and Yellow Grape Tomatoes (1 cup). Toss to coat. Cover and refrigerate for at least 1 hour and up to 4.
Step 6
Before serving, stir in some Italian Flat-Leaf Parsley (2 tablespoon) and Tarragon (1 tablespoon).
Step 7
To grill the chops, half an hour before cooking, remove the veal chops from the refrigerator and let them come to room temperature. Fill a smoker box with 2 cups of wood chips, placing chips directly on gas burner on one side of the grill.
Step 8
Preheat grill to high heat, about 450 degrees (230 degrees C). When chips begin to smoke, add the veal chops to the opposite side of the grill from the wood chips, but over direct heat. Grill 5-6 minutes per side for medium doneness, turning halfway.
Step 9
Transfer chops to a platter and let rest for 5 minutes. To serve, spoon tomato vinaigrette onto each plate and top with a veal chop. Enjoy!

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Nutrition Per Serving
Calories
545
% Daily Value*
Fat
24.4 g
31%
Saturated Fat
6.0 g
30%
Trans Fat
0.4 g
--
Cholesterol
176.9 mg
59%
Carbohydrates
14.1 g
5%
Fiber
2.1 g
8%
Sugars
6.7 g
--
Protein
69.5 g
139%
Sodium
825.7 mg
36%
Vitamin D
1.8 µg
9%
Calcium
73.8 mg
6%
Iron
3.2 mg
18%
Potassium
748.9 mg
16%
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