Grilled Veal Chops with Lemon Pepper Dry Rub
January 8, 2014
The key to these grilled veal chops is the homemade lemon-pepper dry rub seasoning, created by zesting a lemon, air drying and mincing real, real fine. A little butter at the end doesn’t hurt either!
1 tbsp. Kosher salt
½ tbsp. dried lemon zest, finely minced
2 tsp. cracked black pepper
½ tsp. garlic powder
½ tsp. onion powder
4 Frenched bone-in veal chops (approximately 12 oz. each)
2 tbsp. extra virgin olive oil
3 tbsp. unsalted butter
Preheat grill for medium-high heat cooking. Combine salt, lemon zest, black pepper, garlic powder, and onion powder in a small mixing bowl. Coat veal chops with extra virgin olive and season both sides liberally with the dry rub mixture. Grill chops for 8-10 minutes per side until it reaches an internal temperature of 135 degrees for medium rare.
Heat butter in a medium skillet, add veal chops one by one and flip to coat both sides with the butter. Remove the chops, allow to rest for 10 minutes and serve.