This Herbed Veal Chop is a recipe I’ve prepared for years. It’s Whole30 and Paleo friendly, quick to make, and full of flavour. The recipe requires only a few ingredients and a grill or grill pan. While a charcoal grill delivers unmatched smokiness, a heavy cast-iron grill pan is a great alternative when weather or time doesn’t allow outdoor grilling.
For those who ask about grill pans, my recommendation depends on budget. If you’re treating yourself, a high-end enameled cast-iron grill pan performs wonderfully and needs less maintenance. If you prefer a budget-friendly option that lasts, classic seasoned cast iron will serve you well if cared for properly. Both styles have their advantages: enameled pans are lower maintenance, while traditional cast-iron pans can develop excellent nonstick seasoning over time.
I’ve been meaning to post this recipe because I make it so often it’s second nature. I rarely follow it rigidly — I adapt based on what herbs are available. If rosemary is out, sage works well; if parsley looks tired, cilantro can be a bright substitute. The idea is to use fresh herbs whenever possible for maximum flavour and nutritional benefit. Fresh herbs make a noticeable difference compared to dried.
This herb mixture is versatile: it works wonderfully on veal, beef, lamb and, with a lighter hand, on chicken. I don’t recommend it for delicate, premium cuts where you want to taste subtle meat nuances; it’s ideal for everyday, affordable cuts like rib chops, flank, skirt or flatiron steaks. Use it as a quick rub or a short marinade depending on the time you have.
Today I served the veal with grilled zucchini, avocado and a bright herb condiment I call Salsa Rustica — a chimichurri-like mix with a salad-like texture that pairs perfectly with grilled meat. I also finished off a leftover roasted sweet potato on the side. Simple sides like grilled vegetables and avocado let the herbed chop shine.
I hope you enjoy this adaptable recipe. Feel free to swap herbs to suit what’s fresh and on hand, and share your results in the comments if you try it.
Cheers,
Ronny
INGREDIENTS: (serves 2)
2 veal rib chops (6–8 oz each)
1/8 cup fresh parsley, roughly chopped
1 tsp fresh rosemary, chopped
1 tsp fresh oregano, chopped
1 tsp fresh thyme, chopped
1/2 tsp dried chili flakes (optional)
3 cloves garlic, peeled
Kosher salt, to taste
Black pepper, to taste
2–3 tbsp avocado oil (or other high-smoke-point oil)
METHOD:
- In a mortar and pestle, add garlic with a small pinch of salt and pound until a paste forms. Add parsley, rosemary, oregano and thyme and continue to crush until a coarse herb paste develops. Stir in chili flakes, then add avocado oil and combine into a loose herb rub.
- Pat the veal chops dry with paper towel. Rub both sides with the herb mixture, then season both sides with kosher salt and black pepper.
- Preheat a grill or heavy grill pan over high heat until very hot. Place the chops on the grill and cook about 2½–3 minutes per side for medium-rare to medium. For medium-well, cook an additional 1–2 minutes per side. Cooking times vary with chop thickness and heat intensity — use an instant-read thermometer if you prefer precise doneness.
- Remove the chops and let them rest on a cutting board for about 5 minutes before serving. Serve with grilled vegetables, avocado and a bright herb sauce or salsa to complement the meat.