These grilled veal chops make are the main event for our 4th of July menu. But, I would keep the recipe handy for the entire grilling season! It’s a great dish to impress your guests or just enjoy yourself!
Grilled Veal Rib Chop Recipe with Shiitake Mushrooms
- 4 of the biggest chops you can find
- Extra virgin olive oil
- 3 cloves of garlic minced. (Sprinkle some coarse salt on top of your garlic before mincing. Trust me.)
- About a tablespoon finely chopped fresh Rosemary
- Salt and pepper
- About 30 minutes before you are ready to grill, take your chops out of the refrigerator and salt them.
- Brush the chops with a light coat of olive oil then rub with the minced garlic and rosemary.
- While the veal is resting, prepare your mushrooms by wiping them off and removing the stems.
- Thinly slice a clove of garlic (or more if you like).
- Put about 2 tablespoons of salted butter in a saute pan that is large enough not to crowd the mushrooms and add the garlic. (I also like to add a little lemon zest.)
- Once the butter has melted add the mushrooms. I place them bottom side down for about 2 minutes then turn them over until the butter is absorbed.
- Set aside until the chops are done.
- Make sure your grill is nice and hot before you put the chops on.
- I’ve read that it is best to only turn meat once while grilling so that’s the way I do it. It’s probably not your first time at the grill, so feel free to do it your way.
- Once the chops have reached the desired temperature, top with the mushrooms- just don’t serve on a paper plate.
Karen Sagaspe is a Rhode Island native who enjoys food, wine, entertaining and travel. Cooking for friends and family is one of her favorite things to do. She has traveled extensively, lived in Florida, Paris, France and Cape Town, South Africa. When she isn’t in the kitchen, Karen is probably reading a book surrounded by her two Shih Tzu.