Your Daily Dish: Grilled Rosemary Veal Chops

If you’re looking for an incredibly flavorful way to serve up veal, you’ve found it. These Grilled Rosemary Veal Chops are divine – not only are the chops marinated in an olive oil, rosemary and Dijon mustard mixture, but they’re also grilled to lightly charred, tender perfection.


Zesty Herb Marinade

1/4 cup olive oil
2 tbsp red wine vinegar
2 tbsp fresh lemon juice
1 tbsp Dijon mustard
1 tbsp chopped fresh thyme
1 tbsp chopped fresh rosemary
1 tsp lemon zest
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

4 (14-16oz) bone-in veal rib chops, about 11/2-inch thick
1 lemon, cut into 4 wedges


1) In a small bowl, whisk oil, vinegar, lemon juice, Dijon mustard, thyme, rosemary, lemon zest, salt and pepper. Place the veal chops in a resealable plastic bag and pour in the marinade, turning to coat. Marinate in the refrigerator for 4-6 hours.

2) Preheat barbeque grill to medium-high heat.

3) Remove chops from marinade and grill for 6-8 minutes per side for medium-rare. Quickly sear all the edges and remove from grill.

4) Grill lemon wedges until lightly charred and tender. Serve each veal chop with a grilled lemon wedge.

Serves 4

Bite Me Bit: “If I went to a barbeque and there was no meat, I would say ‘Yo Goober! Where’s the meat?’ I’m trying to impress people here, Lisa. You don’t win friends with salad.” -Homer Simpson

For those who don’t favor veal, grill up this flavorful swordfish that’s served up with a tangy olive relish.

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