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Veal Chop Cooking Time for Grilling?

sivyaleah Aug 1, 2007 02:13 PM

I've never tried cooking a veal chop before, let alone on the grill. My husband is away and he's not nuts about them, so I figured I'd take advantage of the fact and make myself a nice dinner. The chop is about 1/2" thick or so - weighs about 6 oz. I'm going to do an quick marinade of just olive oil, garlic and some fresh herbs from my garden. Nothing fancy, I want to be able to taste the veal.

How long do you think I need to keep it on the grill? I'm not keen on overcooked meat at all.


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  1. d
    Diane in Bexley RE: sivyaleah Aug 2, 2007 07:03 AM

    Alas, I too love veal and have a DH who won't eat it. Don't know that I would cook a veal chop that small on a grill. Do you have a ridged cast iron frying pan? I often use a similar Italian dressing with sherry or balsamic vinegar? A touch of mustard in the dressing is yummy too. I would cook veal chop on top of stove to ensure it doesn't dry out.

    7 Replies
    1. re: Diane in Bexley
      sivyaleah RE: Diane in Bexley Aug 2, 2007 07:47 AM

      I do. I didn't cook it last night because it was too darn hot outside and the thought of standing over the grill just was too much to handle. How long should it take in the grill pan?

      1. re: sivyaleah
        kgebhard RE: sivyaleah Aug 2, 2007 08:32 AM

        A guideline I use is to grill veal loin chops 1 inch thick 10 to 12 minutes on direct medium heat. (350 to 450 degree range- I'd stick to 400). This is for a medium done chop. Made stuffed chops on the grill last weekend and they were delish!

        1. re: kgebhard
          sivyaleah RE: kgebhard Aug 2, 2007 09:11 AM

          What did you stuff them with?

          1. re: sivyaleah
            kgebhard RE: sivyaleah Aug 2, 2007 11:23 AM

            I stuffed them with rosemary and pancetta. However try this recipe from Food and Wine. I had to use pork chops instead of the veal because my guests did not eat veal but it was DELICIOUS and got rave reviews. I'm sure the veal would be even better.

            1. re: kgebhard
              sivyaleah RE: kgebhard Aug 2, 2007 11:38 AM

              That looks amazing but your pancetta/rosemary sounds good too. Maybe I'll do a combo of the 2, sort of. I have some fresh mozzerella here, and arugula - I'm sure that could work also with the right seasonings. It's an excuse to experiment a bit.

              Thanks again!

              1. re: kgebhard
                jfood RE: kgebhard Aug 3, 2007 06:47 AM

                That recipe plus the idea of pork sounds fantastic.

        2. re: Diane in Bexley
          mexivilla RE: Diane in Bexley Aug 3, 2007 05:49 AM

          I agree 1/2 inch is too thin, at least 1 inch minimum. Hardest part is getting good veal. In Toronto normal grocery store veal just isn't good enough for the grill. But we a have a few specialty butchers that have excellent veal which unfortunately is over $20/ lb.
          I season and oil the chop, heat the barbecue, place veal on one side of grill for 1 to 2 minutes, turn veal and move to other side of grill, turn off heat under veal, lower lid and then start checking in 10 minutes. Should come off just blushing in center beside the bone.

        3. delk RE: sivyaleah Aug 3, 2007 06:08 AM

          I stuffed these veal chops with: garlic, provelone cheese, sun dried tomatoes (in oil) and some bread crumbs.

          Grilled on direct medium for 6 minutes each side.
          here: http://farm2.static.flickr.com/1179/9...


          2 Replies
          1. re: delk
            jfood RE: delk Aug 3, 2007 06:50 AM

            The color of the juices indicate you hit the temp perfectly. Nicely done.

            1. re: jfood
              delk RE: jfood Aug 3, 2007 08:11 AM

              They were good, jfood!
              Here they are before the grill...

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