GRILLED HERBED VEAL CHOPS WITH MUSHROOMS

As transitions go, September is a favorite. On the cusp of new beginnings and fresh starts, the month feels full of excitement and promise. These gorgeous veal rib chops are what we’re grilling for our celebratory so-long-to-summer. Because veal has less muscle than beef from older cattle, it’s more tender and more mildly flavored than traditional beef steaks. It’s also lighter in color. Assuaging fears about sourcing this premium cut, I’ve learned that best butchers now offer humanely raised free-range and grass-fed veal.

For this recipe, choose 1-½ -inch thick rib chops (from the loin), and have your butcher French the bones. To ensure a flavorful, juicy result, I marinate the chops with fresh rosemary, oregano and thyme from the garden, plus garlic, lemon zest and olive oil. Grilling for about 8 minutes on each side gets the chops to medium-rare. (Use a digital thermometer to ensure you’ve reached a 150 degree internal temperature—the meat will still be light pink at the bone. Simply sauteed mushrooms are delicious with veal. And for those in my party who like some extra zest on the side, I serve a little chimichurri sauce, another good use for those herbs from the garden.

SERVES THREE

METHOD

MARINATE CHOPS: Combine garlic, lemon zest, rosemary, oregano, thyme, salt and pepper in a bowl. Stir in olive oil. Pat mixture all over chops and place in large plastic bag. Marinate for 6 to 12 hours in refrigerator.

MAKE CHIMICHURRI (IF USING): Wash and pat dry herbs, discarding stems. Chop and add with minced garlic and red pepper flakes to the bowl of a food processor or mortar. Pulse in processor to blend, or crush with pestle in mortar. Season blend to taste with salt and pepper. Scoop into a bowl and drizzle olive oil over.

GRILL CHOPS: About a half hour before grilling, remove chops from fridge to bring up to room temperature. Grill about 8 minutes on each side, or until internal temperature reaches 150 degrees. Rest chops, lightly covered with a sheet of foil, for 10 minutes while you quick sauté the mushrooms.

SAUTE MUSHROOMS: Heat olive oil in pan over medium heat. Add mushrooms, salt, pepper and pinch or sugar. Sauté until softened and juicy. Sprinkle with herbs. Stir.

PLATE: Plate grilled chops with generous portion of sauteed mushrooms and small bowl of chimichurri, if using.

INGREDIENTS

FOR THE CHOPS & HERB MARINADE

• 3 veal rib chops, each about 1-1 1/2” thick
• 4 cloves garlic, minced to make 2-½ Tbsp
• Zest from two fresh lemons
• Small bunch fresh rosemary, stems discarded, leaves minced to make 1-½ Tbsp
• Small bunch fresh oregano, stems discarded, leaves minced to make 1-½ Tbsp
• Bunch fresh English or Lemon thyme, stems discarded, leaves measured to make 2 Tbsp
• 1 tsp salt
• ½ tsp freshly cracked black pepper
• 2 Tbsp olive oil

FOR THE CHIMICHURRI SAUCE (OPTIONAL SIDE)

• 1 bunch fresh parsley, stems removed, leaves chopped to make 1/4 cup
• 3 Tbsp aged red wine vinegar
• 3 or 4 large garlic cloves, minced to make 2-½ Tbsp
• 1 small bunch fresh oregano, stems removed, leaves chopped to make 2 Tbsp
• 2 small, dried chili peppers, stem and seeds discarded, crushed into flakes
• Salt and freshly cracked black pepper to taste
• 1/2 cup extra virgin olive oil

FOR THE MUSHROOMS

• 1 Tbsp olive oil
• 1 cup each chopped shiitake, oyster and baby portobella mushrooms
• ½ tsp each salt and pepper
• Pinch of sugar
• Sprinkling of minced thyme and rosemary