Grain Fed veal
Veal Chop
15 min Preparation
10 min Cooking
4 Portions

Leftover pineapple juice and a few ingredients from the pantry are all it takes to make this sweet and savoury grilled aged veal chop! This grill-friendly marinade caramelizes as it cooks, leaving you with a juicy, full-flavoured veal chop.


  • 2 Fontaine Family aged veal chops
  • Salt and freshly ground pepper


  • 15 mL (1 tbsp.) sriracha sauce
  • 15 mL (1 tbsp.) honey
  • 125 mL (1/2 cup) pineapple juice
  • 5 mL (1 teaspoon) curry powder
  • 2.5 mL (1/2 tsp.) ground turmeric


  • 1 red onion, chopped
  • 1 red bell pepper, cut into small pieces
  • 4 slices pineapple, cut into pieces
  • 10 mL (2 tsp.) turmeric powder
  • 30 mL (2 tbsp.) vegetable oil
  • 125 mL (1/2 cup) water
  • 15 mL (1 tbsp.) honey


  1. In a bowl, mix all the ingredients of the marinade together and pour into a large freezer bag and place the veal chops in the bag. Season with salt and pepper and mix well in the bag. Marinate for one hour.
  2. For the sauce, in a saucepan with the oil, gently heat the onion, bell pepper, pineapple and turmeric until lightly softened.
  3. Add water and honey. Add salt and pepper. Reduce by half.
  4. Prepare grill for direct heat, brush grates with oil and preheat to high.
  5. Place chops on hot grates and grill for 5 to 10 minutes on each side, depending on desired doneness. Rotate the meat 90° after 3 minutes of cooking to create a grid pattern.
  6. Remove chops from grill, place on a plate and cover with aluminum foil and allow to rest for 5 minutes.
  7. Arrange on a serving platter and serve with a bowl of sauce.
  8. Slice remaining pineapple, brush with olive oil and grill.

Side dishes

Tips and Tricks