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Prime Time and Meat The Lobel's Out of Print

Classic Grilled Veal Chops

For this recipe, use either rib or loin veal chops. Rib Chops are cut from the rib roast and because butchers do not have as many requests for rib roasts of veal as they do for chops, they very often cut the roasts into sizable, delicious chops. Loin veal chops have a large eye (meaty section), a tenderloin, and T-bone. Veal chops are among those cuts of meat that we feel benefit from the adage "less is more" and require neither a marinade nor much seasoning. We suggest serving these with a wine sauce to dress up the party.

Ingredients

4 12-ounce loin chops or veal rib chops, chops, about 1 1/2 inches thick.

Olive oil

Salt and freshly ground black pepper to taste

4 toothpicks or small metal skewers

Vegetable oil cooking spray

Merlot wine sauce (recipe) (optional)

Serves 4

1. Rub the chops with oil and season on both sides with salt and pepper. Secure the tails of the chops to the thicker section of meat with toothpicks or small metal skewers, if necessary.

2. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot.

3. Grill the chops for 8-10 minutes on each side until lightly browned for medium-rare. Serve with the sauce, if desired.

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