This Herbed Veal Chop is something I’ve been making for years. It’s Whole30, Paleo, easy, quick and delicious! It calls for a few simple ingredients and a grill or grill pan. In my opinion, this is best cooked over a charcoal grill. It’s just hard to beat the flavour of coal, you know what I mean? Nevertheless, it’s January in Toronto, I’m on day 26 of my Whole30, I’m busy, and I’m hungry, so I pulled out my trusty cast-iron grill pan instead.
I am always asked which grill pan I recommend and the answer always depends on your budget. If it’s pay day and you wanna treat yourself, I like this model from Staub. It’s served me well over the years. If you’re on a budget and want something that will stand the test of time, I would go with this model from Lodge. Lodge makes quality products that, if properly seasoned, can outperform just about any of the higher priced pans in the same category. There’s a difference of about $100 between the two, but both Staub and Lodge are equally excellent. The major difference between them is that the Lodge will require more maintenance since it is not enamel-coated like the Staub pan. Lodge does, however, make this enamel-coated model, but I’ve never used it and can’t vouch for it.
I’m not quite sure why I never bothered to post a recipe for this Herbed Veal Chop situation. I make it so often that it’s practically second nature. Partly to blame might be the fact that I make this a little bit different every time, which makes measurements and ingredients quite tricky.
If there’s no rosemary at the market, I’ll use sage. If the parsley looks really sad, I’ll grab cilantro. No oregano? I’ll grab the store manager by the collar and shake him like he owes me money!
Thus, as is the case with many of my recipes, I encourage you to take this ‘recipe’ as a template and adapt it to include herbs you have available to you at the moment.
One thing I will stand firm on here is the use of fresh herbs over dried. I am all for the dried stuff but when it comes to flavour, fresh just can’t be beat. Not to mention, fresh herbs are very healthy! If you want to marinade the steaks, feel free. Sometimes I do, and sometimes I don’t. Depends on whether or not I had the ingredients ahead of time.
Another thing to note is that you can absolutely use this ‘rub’ on chicken, beef or lamb. It might be a bit pungent for chicken but it goes very nicely with red meats. However, I would not recommend applying it to expensive cuts where you want to taste the subtle flavours of high-quality meat. Instead, I use this for the cheap cuts, like the veal rib chops that I think I ended up paying a total of $9 for (see Instagram stories to see both steaks in action). Other relatively affordable cuts I would use this on would be flank steak, skirt steak, flatiron steak, tri-tip, the list goes on.
I had this for lunch today and ended up serving it with some grilled zucchini, avocado and some of my Salsa Rustica (see recipe here). The best way to describe my Salsa Rustica is, if Chimichurri gave birth to a salad it would be this. Not pictured: half of a leftover roasted sweet potato hiding in the back of my fridge. Not IG worthy and, therefore, not in the shot 😉
I hope you like this recipe and be sure to let me know what you think in the comments below!
Herbed Veal Chop – Whole30
INGREDIENTS: (serves 2)
2 6-8oz veal rib chops
1/8th cup fresh parsley
1 tsp fresh rosemary
1 tsp fresh oregano
1 tsp fresh thyme
1/2 tsp dried chili flakes (optional)
3 cloves garlic
2-3 tbsp avocado oil
- Add garlic and a small pinch of salt to mortar and pestle – bash until paste is formed. Add parsley, rosemary, oregano and thyme – bash again to form paste. Add chili flakes and bash yet again to release essential oils. Add avocado oil and stir to combine.
- Pat steaks dry and rub both sides with herb mixture. Season both sides with salt and pepper.
- Preheat grill or grill pan over high heat. Add steaks and cook 2.5-3 minutes per side for medium-rare to medium centre. Cook 1-2 minutes longer for medium-well.
- Transfer steaks to board and let rest 5 minutes before serving with Salsa Rustica (recipe here)