6 hrs 45 mins
In our quest to continually come up with interesting recipes veal has zero love on our website. So we changed that! Veal has a subtle flavor that falls somewhere between pork and beef and has very little intramuscular fat.
Bone-In Veal Chops (10-14oz each)
Cloves Garlic Minced
Fresh Cracked Black Pepper
Sprigs of thyme for garnish
Combine all ingredients except the veal and thyme sprigs in a large bowl and whisk to incorporate. Pour balsamic mixture into a resealable Ziploc bag.
Trim any excess fat from the veal chops and place in bag. Toss to ensure even coating. Seal the bag and refrigerate for at least 6-8 hours.
Prepare grill for a two-zone set up- one side about 200F and the other over 600F. Add some wood chips or pellets to introduce a bit of smoke. Remove veal chops from the bag and allow to drip dry momentarily. Season chops with salt and pepper and place on the cool side of the grill. Meanwhile pour the marinade into a sauce pan and bring to a simmer. Reduce by 50% or until the mixture has a slightly syrup like consistency. It will further thicken upon cooling.
Once the veal chops reach 115F internally move to the hot side of the grill and place on your GrillGrates. Grill for approximately 90 seconds before turning the chops 45 degrees to get those nice cross hatch grill marks. Grill an additional 90 seconds before flipping over. Immediately temp your veal chops to ensure they are still below 140F. After an additional 90 seconds turn the chops 45 degrees to finish. Remove from the grill once the veal chops have reached 140-145F.