Red Wine Marinated Veal Chops with Herbed Lentil Salad and Red Wine Vinaigrette

Cut:  | Servings: 6 | Prep Time: Marinate 8-10 hours | Cook Time: Approx 6-8 minutes

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6 (8-10 oz, 1-inch thick) Ontario veal rib chops
½ cup (125 mL) Jackson-Triggs Merlot
3 tbsp (45 mL) Dijon mustard
2 tbsp (30 mL) honey
3 cloves garlic, minced
1 bunch fresh rosemary, leaves picked and chopped
3 tbsp (45 mL) olive oil
2 tbsp (30 mL) salt
1 tbsp (15 mL) ground black pepper
Red wine vinaigrette:
2 tsp and 1/3 cup (85 mL) olive oil, divided
2 shallot, sliced
2 cloves of garlic, sliced
1 cup (250 mL) red wine
1/4 cup (60 mL) sugar
1 tsp (5 mL) black peppercorn
1 bay leaf
1/4 cup (60 mL) wine vinegar
1 tbsp (15 mL) mustard
2/3 cups (150 mL) canola or vegetable oil
Salt and Pepper to taste
6 cups (1.5 L) cooked lentils
2 cups (500 mL) assorted fresh herbs (arugula, chive, parsley, tarragon)
½ cup (125 mL) red wine vinaigrette
Salt and Pepper to taste



In a large bowl whisk together wine, mustard, honey, garlic, rosemary, olive oil, salt and pepper.

Rub the veal chops with the marinade. Transfer to a plate, cover with plastic wrap and place in the refrigerator for 8-12 hours.

Remove the chops from the fridge and let them sit at room temperature for at least 30 minutes before cooking.

Preheat your BBQ or skillet to high. Turning frequently (every 30 seconds), cook the veal chops to an internal temperature of 130 F (55 C) (or your desired doneness).

Allow the chops to rest for 5 minutes before serving.

Red wine vinaigrette:

Place a small pot over medium-high heat; add in 2 tsp (10 mL) of olive oil.

When hot, add in the shallots and garlic. Cook for 1 minute, stirring constantly.

Add in your wine, sugar, peppercorns and bay leaf. Reduce until roughly 1/4 cup of liquid remains.

Strain into a medium bowl, combine with the vinegar and mustard and let cool slightly.

When cool, whisk in the remaining oils to make the dressing smooth.

Adjust seasoning with salt and pepper.


Toss lentils and herbs with red wine vinaigrette. Season with salt and pepper to taste.

Tip: Before grilling be sure to pull your meat from the fridge and let it sit at room temperature for roughly 1/2 hour to an hour. This will temper the chop, and in turn, it will cook more evenly.

Suggested pairing: Jackson-Triggs Reserve Merlot

Source: Chef Tim Mackiddie (Jackson-Triggs Estate Winery, Niagara-on-the-Lake)