This is a sponsored post on behalf of the veal made easy. I was contacted and asked if I would be interested in doing a post on veal. It took me all of one second to say yes. I love veal chops. I am not sure why but so many people rarely have veal and, it seems to me, even more rarely order veal when dining out. I find that a veal chop has so much flavor. If I have a steak, I always order one of the more tender cuts because I do not like tough meats. Veal rib chops are always super tender.
Veal rib chops have so much flavor and it is prepared very simply. I should point out that a veal rib chop is different than a veal chop. So check with the butcher when buying a cut of veal to be sure what you are getting. This particular cut is the most tender cut of veal.
As an aside, I learned an important lesson at the grocery store. I wanted to have my veal rib chops French cut. That is where the end part of the bone is scraped clean. I think that is such a good look for any big chop. Problem is that I asked the guy behind the meat counter to do this for me thinking, they had a better knife than me to accomplish this cut. They certainly had a better knife. However, the young guy behind the counter, I learned, did not know what a French cut is. Instead, he cut the end of the bone off. It did not affect the chop. It was not the look that I was looking for.
- 2 - 8 ounce veal rib chops
- 3 teaspoons salt
- 3 teaspoons pepper
- Season both sides of the veal chop.
- Heat your grill on medium to medium high heat.
- Place the chop on the grill. Do not touch.
- After 5 minutes, flip once.
- Cook another 5 minutes.
- Remove from grill and let sit for 4 - 5 minutes.
- Serve and enjoy!
I rounded out this meal with a mushroom zucchini noodle pasta and some organic rainbow carrots. I hope you agree that this is a meal you could find at a very nice restaurant. So if you have not tried veal lately, or have never tried veal, treat yourself this summer to a grilled veal rib chop and you will not be disappointed.