I fired up the grill to about 500° F in order to get lovely crosshatch sear marks on the chops. I seasoned them with salt and pepper. Asparagus went onto the grill after the chops got turned over.
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| Naked and afraid |
I took the temp of the chops several times, and pulled when they reached 145°F and hoped that I hadn't exceeded medium by too much. The chops were perfect, as were the asparagus. I have a copper grill mat that I use for veggies and smaller items that may fall thru the grates. I had the chops positioned at the rear of the grate, and after I turned them over, I put the grill mat down at the front part of the grate and let it hang over the edge of the grill. They were dressed with only cooking spray and salt and pepper. They came off the grill when I picked them up with the tongs and they were very floppy!
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| Off the grill |
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| Plate now fully dressed |
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| bones got saved for stock |
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| The chop was heavenly |
It tasted as good as it looks! This was a definite keeper! Now, veal chops need to go on sale again! When they are on sale, they are cheaper than rib eye and more delicious.
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