Grilled Aged Veal T-Bone Chops infused with fresh herbs

Grain Fed veal
Veal T-Bone Loin Chops Aged
15 min Preparation
10 min Cooking
3 Portions

Elevate your grill game with these exquisite Grilled Aged Veal T-bone Chops. Tender, flavourful, and perfectly seasoned, these chops are sure to impress at your next barbecue. The marinade, infused with white wine, Dijon mustard, fresh herbs, and garlic, enhances the rich, buttery flavour of the veal, making it a truly memorable dish. 

Ingredients

  • 3 Famille Fontaine Aged Veal T-bone Chops, about 1 inch thick

Marinade

  • 30 ml (2 tablespoons) olive oil
  • 30 ml (2 tablespoons) Dijon mustard
  • 30 ml (2 tablespoons) white wine
  • 3 small cloves garlic, minced (or 2 large cloves)
  • 5 ml (1 teaspoon) lemon zest
  • 7.5 ml (½ tablespoon) fresh rosemary leaves, finely chopped
  • 5 ml (1 teaspoon) fresh thyme leaves, chopped
  • 5 ml (1 teaspoon) fresh tarragon leaves, chopped
  • 2.5 ml (½ teaspoon) Kosher salt
  • 2.5 ml (½ teaspoon) freshly ground black pepper

for serving

  • sprinkle sparingly Maldon salt on each chop prior to serving (optional)

Preparation

  1. Prepare the marinade: In a bowl, whisk together the olive oil, Dijon mustard, white wine, chopped garlic, lemon zest, rosemary, thyme, tarragon, kosher salt, and black pepper until well combined. Alternatively, place the ingredients in a small jar with a tight-fitting lid and shake until well combined.
  2. Marinate the chops: Place the veal T-bone chops in a large resealable plastic bag or a shallow dish. Pour the marinade over the chops, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or overnight for maximum flavour.
  3. Preheat the grill: When ready to cook, preheat your grill to medium-high heat. Make sure the grates are clean to prevent sticking.
  4. Grill the chops: Remove the veal chops from the marinade, allowing any excess to drip off. Place the chops on the preheated grill and cook for 3-5 minutes per side, or until they reach an internal temperature of 130°F for medium-rare. Cooking time will vary based on grill temperature and thickness of the chops.
  5. Rest and serve: Remove the chops from the grill and let them rest for 5 minutes. Serve with your favourite grilled vegetables, roasted potatoes a sprinkle of Maldon salt on each chop.
  6. recipe and photo provided by @ZIMMYSNOOK - MEAT PRO

Side dishes

Tips and Tricks