Lemon Grilled Veal Chops with a Fresh Tomato Relish

May  3, 2013
0 Ratings
  • Prep time 4 hours
  • Cook time 10 minutes
  • Serves 4
Author Notes

I just love marinating meats in lemon, garlic and olive oil and this time I took four veal loin chops, marinated them and paired them with a fresh tomato salsa, so to speak. And I know veal can be pricey but they make for a wonderful dinner for a few people. Just like being in Italy!! —inpatskitchen

What You'll Need
  • For the chops
  • 1/2 of a preserved lemon, rinsed and finely diced
  • 2 large cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • The juice of a medium lemon
  • 3 tablespoons water
  • 1/3 cup extra virgin olive oil
  • 4 veal loin chops, cut 1 1/4 to 1 1/2 inches thick
  • For the tomato relish and grilling the chops
  • 2 cups diced grape tomatoes (I quartered mine)
  • 1 cup finely diced red onion
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup chopped parsley
  • 6 large fresh basil leaves, thinly sliced
  1. For the chops
  2. Combine all ingredients except chops in a mixing bowl. Place the chops in a gallon size freezer bag and add the marinade. squish the meat in the bag to make sure all surfaces are coated. Place the bag on a dish and refrigerate for 4 to 6 hours, turning the bag a few times.
  1. For the tomato relish and grilling the chops
  2. In a mixing bowl combine the tomato, onion, lemon juice, salt, black pepper, oregano and olive oil. Cover the bowl and park it on the counter for an hour or so to let the flavors marry. Add the parsley and basil while your chops are on the grill.
  3. Remove the chops from the marinade and gently scrape off any large bits. Set the grill on high heat and sear both sides of the chops. Lower the heat or move to a cooler side of the grill to finish cooking. (have a spray bottle of water on the ready to tame any flaming)
  4. Once grilled, let the chops rest for just a few minutes and serve topped with some of the relish.
  5. NOTE: I like using dried herbs in marinades for their intense flavor, but if you prefer, feel free to use fresh...just double or triple the amount.

See what other Food52ers are saying.


Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

0 Reviews