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Grilled Veal Chops with Arugula Salad
Tender veal chops infused with garlic and rosemary hit the grill until golden and juicy, then crowned with a bright, peppery arugula salad studded with cherry tomatoes. The contrast between the rich, perfectly seared meat and the crisp, fresh greens creates an elegant yet straightforward meal. Perfect for impressing guests or celebrating a special weeknight dinner.
Prep time
15 minutes
Cook time
20 minutes
Total time
35 minutes
Servings
4
Ingredients
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 2 tbsp chopped fresh rosemary
- 2 tsp salt
- 1/2 tsp pepper
- 4 veal chops, about 1 inch thick, trimmed (about 12 oz each)
- 4 cups arugula, trimmed
- 1 cup cherry tomatoes, halved if large
- 1 tbsp lemon juice
- 1/4 tsp salt
- 3 tbsp olive oil
Instructions
- In a large shallow baking dish, combine 1/4 cup olive oil with garlic, rosemary, 2 tsp salt, and pepper.
- Turn chops in the olive oil mixture to coat them well.
- Marinate for 10 minutes at room temperature or up to overnight in the refrigerator.
- Grill veal chops on a hot barbecue for 2 minutes per side.
- Reduce heat to medium and continue cooking about 6 minutes per side until veal reaches 145°F on a meat thermometer. They should be just pink inside.
- Toss arugula with cherry tomatoes, lemon juice, 1/4 tsp salt, and 3 tbsp olive oil.
- Serve salad on top of veal chops.
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