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Complete Idiot’s Guide® to Grilling
by Don Mauer
Prep time: 10 to 12 minutes
Cook rime: 18 to 19 minutes
Serving size: 1 chop
• 4 veal rib or loin chops, about 1-inch-thick
• 1 TB. chopped fresh thyme leaves or 1 tsp. dried thyme, crumbled
• 1 TB. Dijon mustard
• 2 tsp. fresh lemon juice
• 1 tsp. lemon-pepper seasoning
• 1 tsp. garlic powder
• 1/2 tsp. fresh-ground black pepper
1. Fire up the grill:
For a charcoal grill: Open the bottom vents. Ignite 6 quarts or 2½ pounds charcoal briquettes or hardwood charcoal. When the coals are hot, set up for a single-level, medium heat fire (so you can hold your hand 5 inches above the cooking rack for only 4 to 5 seconds).
For a gas grill: Turn each burner to high and ignite. Cover the grill. When hot, set all burners on medium heat.
2. Trim any visible fat from veal chops.
3. In a small, nonmetallic bowl, whisk together thyme, Dijon mustard, lemon juice, lemon-pepper seasoning, garlic powder, and pepper.
4. On a charcoal grill: Grill chops on the rack of an uncovered grill directly over medium coals for 18 to 19 minutes, turning once halfway through, until juices run clear or internal temperature reaches 140°F when read in chop's center with an instant-read thermometer. Brush occasionally with sauce during the last 5 minutes of grilling.
On a gas grill: Place chops on grill rack over medium heat, cover, and grill as directed for a charcoal grill.
Note: Crumbling a dried herb such as thyme, basil, or oregano helps bring out the herb's flavor. After you crumble a dried herb with your fingertips, smell your fingers and you'll know this works.
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