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Honey-lemon glazed veal chops

by Sarah MacDiarmid

from How Stuff


3 tablespoons fresh lemon juice
2 tablespoons honey
2 teaspoons grated fresh ginger
1 teaspoon Dijon mustard
1/2 teaspoon grated lemon peel
4 veal rib chops, cut 1-inch thick (about 8 ounces each)


1. Combine lemon juice, honey, ginger, mustard and lemon peel in large re-sealable food storage bag.

2. Place veal rib chops in the bag, turning to thoroughly coat with marinade. Refrigerate, covered, for at least 30 minutes (or prepare the night before and marinade overnight). Prepare grill for direct cooking over medium heat.

3. Remove chops from the bag; brush with any remaining marinade. Place chops on grill over medium coals. If you like your chops cooked medium, grill 12 to 14 minutes, turning once. Cooked chops should register 160 degrees Fahrenheit/71 degrees Celsius on a quick-read thermometer.

You can also broil the meat 4 to 5 inches from the heat source for 5 to 6 minutes per side for medium-cooked chop, or to desired doneness.

4. Try serving with steamed vegetables and quick-cooking wild rice.

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