Grilled veal chops, marinated in an umami rich miso sauce and grilled to tender, juicy perfection. This a great dish for a gourmet weeknight or romantic couples dinner.
The marinade includes Japanese based ingredients including red miso, Sake, and mirin that provide a deep, but balanced flavor to the veal..
Not sure about you, but I don’t automatically associate miso with veal. It may sound strange, but it works and works extremely well.
Grilled Veal Ingredients
- Bone-in Veal Chops
- Kosher salt
- Black pepper
- Miso (red preferably, but any darker one will do)
- Sake – miso needs some sweetness and the sake and mirin provide it
- Red Pepper Flakes
Prepare the veal
Simply season the veal with salt and pepper. I prefer coarse pepper and kosher salt.
Mix the miso, sake, miring, and red pepper in a mixing bowl. Place veal in a ziplock bag and add the marinade. Let veal marinate overnight. If you have the time, massage the marinade into the chops a few times to ensure the veal is well coated.
Grill the veal chops
Remove the veal from the fridge and allow to reach room temperature. Prepare the grill for direct heat grilling. Reserve the marinade.
Drain the chops then grill on high heat for 5-6 minutes per side. Brush the veal with some of the marinate the last 2 minutes of cooking. Remove the veal and let it rest for at least 5 minutes.
Don’t complicate this recipe, pair it with some grilled or sautéed vegetables and/or simple grains dish.
This dish can either be a quick gourmet weeknight or special occasion
The longer the veal marinates the more deeply infused the flavor will be
If using wood to grill veal, use a milder wood like oak, pecan, or any fruit hardwood. Avoid the mesquites and hickories of the world as they will overpower the mild flavor of the veal.
I cook these to about 145 degrees which equates to medium rare.
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- 2 bone-in Veal Chops
- 1/2 tbsp kosher salt
- 1/2 tbsp coarse black pepper
- 1/4 cup red Miso
- 2 tbsp Sake
- 2 tbsp Mirin
- 1/2 tsp crushed red pepper flakes
- Season the veal with salt and pepper.
- Mix miso, sake, mirin, and red pepper in a mixing bowl.
- Place veal in a ziplock bag and add the marinade. Let veal marinate overnight. Flip occasionally to make sure the veal is fully covered.
- Remove veal from the fridge and allow it to reach room temperature.
- Grill on high heat 5-6 minutes per side. Remove and let the veal rest at least 5 minutes.