Frequently asked questions
What is veal chop?
There are two types of veal chops: veal loin chops and veal rib chops. They're both bone-in, contain a similar ratio of lean meat and fat, and are well-suited for high-heat cooking methods like grilling and pan-frying. Veal loin chops, or porterhouse chops, are similar to t-bones, with tenderloin on one side and strip loin on the other. Veal rib chops, on the other hand, are from the upper section of the rib roast. A bit smaller than loin chops, they're extremely tender and juicy. For this recipe, you'll need four rib chops.
How do you know when veal chops are done?
Because they're so lean, it's important not to overcook your veal chops or else they'll become tough. The internal temperature of a medium-rare veal chop should register 145°F; for medium, don't exceed 160°F.
Note from the Food & Wine Test Kitchen
"When you grill a piece of meat and then anoint it with some kind of fat, it mixes with the meat juices and creates instant sauce," Steven Raichlen says. "At Peter Luger Steakhouse in Brooklyn, steaks get finished with a pat of butter; other places use beef tallow." In Tuscany, olive oil is the fat of choice for finishing aromatic veal chops like these; here, Raichlen combines it with garlic, rosemary, and sage.
Suggested pairing
These Tuscan-style chops go well with a Sangiovese-based Tuscan red — not a surprise, since Tuscan Sangiovese usually has a lightly forest-y, herbal aroma.
