Veal chops come from the loin or the rib and are very tender, moist and juicy.
Chops require little more than a dry or wet rub (or a fresh, simple marinade of citrus and herbs or chilies).
They are perfect for Grilling, Roasting and Broiling.
Veal chops are extremely delicate, but take a bit longer to cook on the grill as they have less marbled fat throughout; use care not to over-cook. They are best with a bit of pink in the middle. Cook to internal temperature of about 145°F for medium rare, 160°F for medium and 170°F for well done.
For best results on the grill, sear both sides over medium-high heat, then move to the cooler side of the grill and cook slower over indirect heat.
Shoulder Arm Chop
Shoulder Blade Chop
This is one of the more affordable cuts of veal and can be lightly seasoned or rest for up to four hours in your favorite marinade.
Since they are thinner chops, they cook up quickly and, with a high-heat grill, they sear crisp on the outside with a beautiful, meaty and juicy inside.
Cook to internal temperature of 145°F for medium rare, 160°F for medium and 170°F for well done.