Tuscan Style Veal Chops
Tuscan style veal chops plated on a serving dish with rosemary and grill marks.

Tuscan Style Veal Chops

Grill your Tuscan Style Veal Chops to your liking but adding them back to the olive oil when they come off the grill creates a kind of sauce that pulls this dish together. This recipe is simple and easy, and a perfect way to impress anyone. Here you see 12-ounce veal chops being used, but you can use whatever is easiest for you to find. Sometimes veal chops are only 10 ounces, or it might be easier to find a loin chop. This recipe will work for any chop cut. Just remember that they vary in thickness, so it is best to use a food thermometer to check doneness.
The flavors in this Tuscan Style Veal Chop are simple and that makes them perfect. When serving spoon some of those juices over the top. On the side include a nice salad, or one of your other grilling favorites! If you loved this and can’t get enough of the veal chops, check out our other chop recipes!
This recipe and imagery were developed by Eugene of Feygin Foodie, he couldn’t get enough of the veal! Checkout his other recipe, our Grilled Moroccan Keftas!

Prep Time:
10 Minutes

Cook Time:
15 minutes

Total Time:
35 minutes



  • Four 12-ounce veal rib chops, cut 1 inch thick
  • 2 tbsp extra virgin olive oil (plus more for drizzling)
  • 6 minced garlic cloves
  • 1 tbsp rosemary
  • 1 tbsp thyme


  1. Turn on gas grill to medium to high heat
  2. In a large bowl or platter pour in the extra virgin olive oil
  3. Add the minced garlic and spread around the platter
  4. Add chopped up dry rosemary and thyme to the platter
  5. Place veal chops on high heat and flip after 10 min on each side
  6. Cook to a minimum internal temperature of 145°F as measured with a food thermometer before removing meat from the heat
  7. Place the cooked veal chops on the platter with all the ingredients and coating them in the mixture