Best Grilled Veal Chops With Lemon Mustard Tarragon Butter Recipes

Veal Chops with Tarragon image

Provided by Darren DiPietro

Yield Serves 2

Number Of Ingredients 7

2 1/2-inch-thick veal loin chops (7 to 8 ounces each)
2 teaspoons dried tarragon
All purpose flour
2 tablespoons unsalted butter
1/2 cup dry white wine
1/2 cup canned chicken broth
2 tablespoons fresh lemon juice

Steps:

Season veal with salt, pepper and 1 teaspoon tarragon; dust lightly with flour. Melt butter in heavy medium skillet over medium-high heat. Add veal and cook until light brown and just cooked through, about 4 minutes per side. Transfer veal to plate. Add wine, broth, lemon juice and remaining 1 teaspoon tarragon to skillet. Boil until juices are syrupy, scraping up any brown bits, about 5 minutes. Return veal and any collected juices to skillet and cook until just heated through, about 1 minute.

Basil Lemon Grilled Veal Chops image

Provided by Nyteglori

Categories Veal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

Steps:

Juice the lemon and grate zest.
Process olive oil, basil, juice and zest of lemon, garlic, and mustard in a blender or food processor until basil is minced. Transfer basil mixture to a nonmetallic bowl. Add veal chops. Marinate 30 minutes at room temperature or in refrigerator at least 2 hours.
Prepare grill. Grill over medium-hot coals about 7 minutes per side, turning once and basting with marinade. Garnish with basil sprigs and lemon wedges.

Nutrition Facts : Calories 251.7, Fat 27.3, SaturatedFat 3.8, Sodium 44, Carbohydrate 4.2, Fiber 1.8, Sugar 0.1, Protein 0.8

Grilled Lemon-Tarragon Veal Chops image

Provided by WiGal

Categories Veal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

2 large lemons
2 tablespoons extra virgin olive oil
1 1/2 tablespoons fresh tarragon, chopped
4 (10 ounce) loin veal chops, cut 1 to 1 1/2 inches thick
salt, to taste
pepper, to taste

Steps:

Cut 1 of the lemons into 8 crosswise slices.
Grate enough zest from remaining lemon to yield 3/4 teaspoon, then squeeze 1 tablespoon juice.
In a small bowl, combine the lemon zest and juice, oil, and chopped tarragon.
Season the chops on both sides with salt and pepper, then brush with SOME of the lemon-tarragon mixture, reserving about 1 tablespoon of the mixture for the lemon slices.
Let the chops stand at room temperature for 15 minutes, OR cover and refrigerate for up to 3 hours. (If refrigerated, remove from refrigerator for 30 minutes before grilling.).
Prepare a CHARCOAL or GAS grill for DIRECT grilling over MEDIUM HIGH heat. Oil the grill rack.
For CHARCOAL grill: Grill the chops over the hottest part of the fire.
Or for GAS grill: Grill the chops, directly over the heat elements.
For either grill type- grill until nicely charred and cooked to your liking, 5 to 7 minutes per side for medium rare. About 3 minutes before the veal is done, brush the lemon slices with the reserved 1 tablespoon lemon-tarragon mixture. Grill the lemon slices, turning once,until lightly charred and softened, 30 to 60 seconds per side.
Serve the veal chops with the grilled lemon slices.