Grilled veal chops with pear and sage gremolata

Name: Grilled veal chops with pear and sage gremolata
Prep time: 30 min
Cook time: 15 min
Yield: 2
Cuisine: Québécoise
Ingredients: 2 tbsp. olive oil; 1/4 cup white wine; 2 garlic cloves, finely chopped; Zest of 1 lemon; 8 fresh sage leaves, finely chopped; 1 tbsp. lemon spice and herbs; 2 Famille Fontaine aged veal chops; 2 Bartlett pears, brunoise cut; 1/4 cup finely chopped fresh parsley; 2 tbsp. olive oil; Zest of 1 lemon; 8 fresh sage leaves, finely chopped

Preparation 30 min
Refrigeration 3 h
Cooking 15 min
Servings 2
Freezing I do not suggest

For the best grilled veal chops with pear and sage gremolata, look no further! It’s going to smell like BBQ this summer! Thanks for the collaboration of the late @famillefontaine and @alimentsduquebec!!!!

Cook mode

Add to favorites

Ads

Ingredients

2 tbsp. olive oil
1/4 cup white wine
2 garlic cloves, finely chopped
Zest of 1 lemon
8 fresh sage leaves, finely chopped
1 tbsp. lemon spice and herbs
2 Famille Fontaine aged veal chops

Gremolata

2 Bartlett pears, brunoise cut
1/4 cup finely chopped fresh parsley
2 tbsp. olive oil
Zest of 1 lemon
8 fresh sage leaves, finely chopped

Preparation

In a bowl, except for the veal ribs, combine the marinade ingredients, season generously with salt and pepper, and toss to combine. Place the veal in a large, airtight dish, pour in 3/4 of the marinade, close the dish and stir. Set aside in the fridge for 3 hours, removing 30 minutes before cooking to temper.
Place the ingredients for the gremolata in a bowl, season with salt and pepper and mix. Refrigerate until ready to serve.
Preheat BBQ to maximum power. Oil the grates.
Place veal chops on heat and cook for 2 minutes. Rotate at 45 degrees and cook for 2 minutes. Baste continuously with remaining fresh marinade.
Turn meat over and repeat: cook for 2 minutes, rotate 45 degrees and cook for 2 minutes. Turn off the heat under the meat and continue cooking indirectly until the internal temperature reaches 130F for medium-rare.
Place on a plate, cover tightly with aluminum foil and let rest for 5 minutes before slicing. Garnish with fleur de sel and bury with pear gremolata!

Ads