Grilled Veal Chops with Dijon Caper Lemon Butter

Cut:  | Servings: 4 | Prep Time: 15 minutes | Cook Time: 10-12 minutes

If you have never grilled veal chops before, you are in for a treat. With just a handful of ingredients and a simple prep, you can have tender, juicy chops on the table in under 30 minutes. The grill does most of the work, giving the meat a beautiful char while keeping the inside perfectly moist.

The Dijon Caper Lemon Butter is made ahead in minutes and melts over the hot chops right before serving, adding a bright, tangy, and buttery finish that tastes like you spent hours in the kitchen. This is a foolproof recipe that is as perfect for a casual weeknight as it is for impressing dinner guests.

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Ingredients:

For the Veal Chops
· 4 Ontario Veal Rib Chops, about 1½ inches thick
· 2 tablespoons olive oil
· Salt and freshly ground black pepper, to taste

For the Dijon Caper Lemon Butter
· ½ cup (1 stick) unsalted butter, softened
· 1 tablespoon Dijon mustard
· 1 tablespoon finely chopped fresh parsley
· 2 teaspoons capers, finely chopped
· 1 teaspoon lemon zest
· Pinch of chili flakes (optional)
· Salt and pepper, to taste

 

Instructions:

Make the butter

  • In a small bowl, mix the softened butter with Dijon mustard, parsley, capers, lemon zest, chili flakes (if using), salt, and pepper.
  • Spoon the mixture onto a piece of parchment paper or plastic wrap. Roll into a log and refrigerate until firm or freeze for 10–15 minutes if you are short on time.

Prep the chops

  • Remove the veal from the fridge about 30–45 minutes before and let it rest at room temperature (loosely covered).
  • Pat the veal chops dry with paper towels.
  • Rub lightly with olive oil and season generously with salt and pepper on both sides.Grill the chops

Preheat your grill to medium-high heat (about 400°F).

Grill veal chops for 4–5 minutes per side, or until the internal temperature reaches 135°F for medium. Adjust the timing for preferred doneness

Transfer chops to a plate, tent loosely with foil, and let rest for 5 minutes.

Serve

  • Place on a serving platter or individual plates, and slice a round of Dijon Caper Lemon Butter and place one on top of each hot chop.
  • Slice a round of Dijon Caper Lemon Butter and place one on top of each hot chop.
  • Allow the butter to melt slightly before serving.
  • We served it here with grilled corn and a village salad.

Recipe courtesy of Zimmy’s Nook (ZimmysNook.ca)