Grilled Veal Chops with vegetables

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grilled-veal-chops-with-vegetables

Grilled Veal Chops with Vegetables

On Memorial Day we honor and remember the efforts and sacrifices of our country men and women who served in the Armed Forces. This major holiday is especially important to me because my husband served with distinction in the U.S. Marine Corps.

Memorial Day also marks the beginning of the summer season, and there's no better way to celebrate than cooking up something wonderful on a grill with your friends and family. My Veal Chops with Grilled Vegetables are absolute delight and are guaranteed to make the mouths of even most jaded meat lovers water! Just look at them!

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Ingredients: veal chops, harissa spice sauce, Dijon mustard, kosher salt, zucchinis, eggplant, mushrooms, sea salt, vegetable oil.

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Season meat really generously with kosher salt on both sides.

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You will love me for this- a super easy to make sauce  - harissa spice sauce (Mima brand is the one I like) and Dijon mustard mixed together.

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Smear the sauce on both sides.

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If using an electric grill, heat the griddles on high, place veal chops on the grill and cover with the lid. Grill the meat for 5 minutes on one side.

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Just look at these beautiful grill marks! Flip the chops and grill with the lid pressed on top for another 3-4 minutes.

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Transfer to a baking sheet and into the oven. Bake at 425 F for another 10 minutes. If using a grill outside, keep on grilling the meat until the internal temperature registers 145-160F for medium-to well doneness.

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In the mean time, while the meat is finishing in the oven, prepare the the vegetables for the grill. With a long sharp knife, cut eggplant into 1/2-inch slices. Set aside.

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Slice zucchinis the same way. Set aside.

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Cut Trumpet Royale mushrooms in half and make crisscross shallow incisions into its flesh (optional). It allows the seasoning to penetrate deeper, thus producing a delicious result. If you can't find this variety, button or Portabella mushrooms will work just as fine.

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Place vegetables on a cutting board and brush them with vegetable oil, season with salt on both sides.

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Brush mushrooms with vegetable oil, season with salt.

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Grill eggplant slices for a few minutes on each side until they are soft and grill marks are visible. Transfer to a plate.

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Grill zucchini. If using panini maker like mine, set the temperature to high to get beautiful grill marks. Flip vegetable slices every two minutes and press the lid so both sides have the marks. But cast iron grilling pan will also work well and of course, if you have a grill outdoors, it's even better. Most likely, you already know what to do with it better than I do. But for outdoors, please brush the grill with oil before grilling such delicate vegetables.

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Grill the mushrooms for a few minutes until nicely goldened.

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Transfer vegetables and mushrooms to a plate, keep warm by covering with foil.

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Take the veal chops from the oven and let them rest for 5 minutes before slicing. Resting helps cooking juices to concentrate inside the meat, so that when you slice it there is less liquid coming out.

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Slice the meat on a bias, I like to make relatively thin slices with a long sharp knife. It helps if the cutting board has a build in channel to drain the excess juices. Present the meat on the same cutting board. Drizzle it slightly with olive oil to add some shine and sprinkle with finishing salt on top. Serve with extra spicy sauce on the side and grilled vegetables.

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Delicious grilled eggplant, zucchini and mushrooms.

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This dish is amazingly simple to make, totally delicious and makes a beautiful presentation!

grilled-veal-chops-with-vegetables-foodblogger

Happy Memorial Day weekend, Everyone!

Enjoy the chops!

 

Bon Appétit!
Svitlana

Grilled Veal Chops with vegetables

recipe details

Serves 4

Ingredients

For the meat 
  • 2 veal chops
  • 3 tablespoons harissa spice sauce (I like Mima brand)
  • 2 tablespoons Dijon mustard
  • Kosher salt
For the vegetables 
  • 1-2 zucchinis
  • 1-2 eggplants
  • 12 oz. Trumpet Royal mushrooms
  • Vegetable oil
  • Sea salt

Directions

  1. Season meat generously with kosher salt on both sides. Mix harissa spice and Dijon mustard with a spoon, smear this spicy sauce on both sides on the meat.
  2. Preheat the oven to 425F. If using an electric grill, heat the griddles on high, place veal chops on it and press with the lid. Grill the meat for 5 minutes on one side. Flip the chops and grill with the lid pressed on top for another 3-4 minutes.
  3. Transfer to a baking sheet and into the oven. Bake for another 10 minutes. If using a grill outside, keep on grilling the meat until the internal temperature registers 145 F for medium to 165 F for well done.
  4. Meanwhile, prepare the vegetables for the grill. Cut eggplant and zucchinis into 1/2-inch slices with a long sharp knife. Brush the slices with vegetable oil and season lightly on both sides.
  5. Cut Trumpet Royale mushrooms in half and make crisscross shallow incisions into the flesh (optional). It allows the seasoning to penetrate deeper, thus producing a delicious result. If you can't find this variety, button or Portabella mushrooms will work just as fine. Brush mushroom slices with vegetable oil and season as well.
  6. Grill vegetable slices for few minutes on one side with the lid pressed on, then flip and grill on the other side for another minute, transfer to a plate and keep warm. Grill mushrooms for few minutes with the lid pressed on until nicely golden. Transfer to the plate.
  7. Take the veal chops from the oven and let them rest for 5 minutes before slicing. Resting helps cooking juices to concentrate inside the meat, so that when you slice it there is less liquid coming out.
  8. Slice the meat on a bias; I like to make relatively thin slices with a long sharp knife. Present the meat on the same cutting board. Drizzle it slightly with olive oil to add some shine and sprinkle with finishing salt on top. Serve with extra spicy sauce on the side and grilled vegetables, mushrooms.
       

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