FoodReference.com (Since 1999)

 

RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food_Festivals_&_Events

You are here > Home > Recipes

Meat RecipesVeal Recipes >  Lemon Mustard Veal Chops

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees

 

LEMON-MUSTARD VEAL CHOPS

Complete Idiot’s Guide® to Grilling
by Don Mauer

Serves: 4
Prep time: 10 to 12 minutes
Cook rime: 18 to 19 minutes
Serving size: 1 chop


Ingredients

• 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


Directions

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.
 

RELATED RECIPES

  Veal Recipes   |   Asian Style Veal Shank w/Gremolata   |   Braised Veal Cheeks, Pumpkin Polenta   |   Broiled Veal Chop   |   Broiled Veal Steak   |   Calf's Head (1846)   |   Classic Stuffed Breast of Veal   |   Grilled Veal Chops with Apples   |   Grilled Veal Chops, Oregano & Lemon   |   Herb Crusted Veal Tenderloin   |   Lemon Mustard Veal Chops   |   Medallions of Veal Chasseur   |   Mock Pigeons (1875)   |   Osso Buco   |   Osso Buco, Milanese   |   Osso Buco In Sauce   |   Osso Buco (Veal Or Lamb)   |   Panfried Veal Cutlets   |   Pecan Veal Roast, Mushroom Sauce   |   Rack of Veal, Chestnut Stuffing   |   Roman Saltimbocca   |   Sauteed Veal Medallions   |   Spanish Style Veal Shoulder   |   Spicy Veal Roast   |   Stuffed Veal Breast   |   Stuffed Veal Bundles, Pepper Sauce   |   Stuffed Veal Chops   |   Stuffed Veal Roast   |   Tangerine Veal Medallions   |   Veal Birdies Tidewater Style   |   Veal Breast w/Mushroom Rice Stuffing   |   Veal Chops with Cherry BBQ Sauce   |   Veal Chops a l'Orange   |   Veal Chops with Onions   |   Veal Cutlets with Bacon & Gruyere   |   Veal with Dark Rum & Port Wine   |   Veal and Fennel Fricassee   |   Veal Loin Chops with Sage   |   Veal Marsala Over Pasta   |   Veal Meatballs & Marsala Mushroom Sauce   |   Veal Meatloaf   |   Veal Medallions with Papaya   |   Veal and Peppers   |   Veal Roast with Irish Whiskey Cream   |   Veal Roulade Stuffed with Duxelles   |   Veal Scallopine, Orange Lime Sauce   |   Veal Scalloppine with Vanilla   |   Veal Tongue with Green Sauce  
  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages