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!

Grilled veal chop

Grilled Lemon Pepper Veal Chop

Ingredients

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

Lemon Zest

Lemon Zest

 

Instructions

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.

Grilled Veal Chop

Grilled Veal Chop

Grilled Veal Chop

Grilled Veal Chop

 

Grilled Lemon Pepper Veal Chop

Grilled Lemon Pepper Veal Chop

Grilled Lemon Pepper Veal Chop

Grilled Lemon Pepper Veal Chop

- Clint Cantwell, Grilling.com Editor

Related Topics: Clint Cantwell | Editor's Picks | Editos Picks | Grilled Veal | Grilled Veal Chop | Grilled Veal Chop Recipe | Lemon Pepper Dry Rub | Lemon Pepper Recipe | Lemon Pepper Season | Veal Chop Recipe

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