Veal Chop Cooking Time for Grilling?
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.
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.
re: Diane in Bexley
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.