The fresh herbs and colourful grilled peppers combined with zesty salsa verde provide summery flavours that marry wonderfully with grilled veal. Either veal rib chops or loin chops can be used in this recipe. The chops a slightly thinner cut so everyone gets their own, however, if your chops are thicker, each can feed 2 people.
Grilled Veal Chop with Grilled Pepper Salsa Verde
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: Makes 4 servings 1x
Ingredients
¼ cup (60 mL) chopped fresh cilantro
3 cloves garlic, minced
1 tsp (5 mL) ground cumin
1 tsp (5 mL) grated lime zest
2 tbsp (30 mL) fresh lime juice
Salt and pepper
3 tbsp (45 mL) canola or sunflower oil, divided
4 bone-in Veal Rib or Loin Chops, about ½ inch (1 cm) thick (about 1¼ lb/625 g TOTAL)
1 EACH sweet red, yellow and orange peppers, quartered
1 cup (250 mL) salsa verde (tomatillo salsa)
Instructions
- Combine cilantro, garlic, cumin, lime zest and juice, and ½ tsp (2 mL) each salt and pepper in a small bowl. Stir in 2 tbsp (30 mL) of the oil until combined. Place veal chops in a shallow dish and spread with cilantro mixture on both sides to coat evenly. Cover and refrigerate for 30 minutes.
- Toss peppers with remaining oil and a pinch each of salt and pepper in a large bowl. Grill in a closed preheated barbecue over medium-high heat (400°F/200°C) for about 10 minutes, turning occasionally, until grill marked and tender-crisp. Transfer to a cutting board. Dice peppers and place in a bowl. Add salsa verde and stir well. Season with salt and pepper to taste, if needed. Set aside.
- Grill veal chops in a closed preheated barbecue over medium-high heat (400°F/200°C) for about 10 minutes, turning twice or more, until a digital instant-read thermometer inserted sideways into each chop reads 145°F (63°C) for medium-rare at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done). Transfer to serving board or platter and let rest for 5 minutes.
- Serve chops with grilled pepper salsa verde.
Notes
Thick-Cut Veal Chop Variation: Substitute 2 bone-in Veal Rib or Loin Chops, 1 inch (2.5 cm) thick (about 2 lb/1 kg TOTAL). Increase grilling time by about 2 to 4 minutes. Carve meat from the bones and cut into thin slices to serve.
Tip: When inserting the thermometer into chops to test for doneness, be sure to put the tip of the thermometer in the thickest part of the meat, avoiding the bone to get an accurate temperature.
