Sage and Rosemary Chops
Sage and Rosemary Grilled Veal Chops topped with butter and cooked to a perfect pink center

Sage and Rosemary Chops

This Sage and Rosemary Chops recipes delivers delicious tender rib veal chops coated in olive oil, lemon and fresh herbs, grilled to perfection and topped with a sage and rosemary compound butter.

Whether its grilling season or the cold season, this chop recipe is perfect for a delicious and elevated meal at home. Fire up the grill or heat up a cast iron skillet and create a great dinner for any occasion, but especially for an at home special occasion. Veal is a tender and nutrient rich meat that makes it so easy to prepare.  Cook these chops to an internal temperature of 140 degrees F, using an meat thermometer, remove from the heat and allow to rest while the temperature rises to an internal temperature of 145 degrees F.

The compound butter in this recipe takes the flavor of these delicious tender chops to a whole other level, so don’t skip this important step. Serve these chops with any of your favorite sides. Some examples are roasted green beans, mashed potatoes, or a delicious side salad. If you tried this recipe and loved it, you should check out some of the other veal chop recipes on!

Special thanks to Daniela’s Dish for developing this recipe.


2 rib veal chops
2 tablespoons olive oil
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh rosemary
Juice of 1/2 lemon
Salt and pepper

Compound Butter:
1/4 c butter room temperature
1/2 teaspoon chopped fresh sage
1/2 teaspoon chopped fresh rosemary
Zest of 1/2 lemon


Rub the chops with the olive oil. Sprinkle with the sage, rosemary, salt and pepper. Drizzle with the lemon juice . Turn and coat on both sides. Let it sit at room temp for and hour. Heat the grill over medium high heat and grill about 6 minutes per side for medium rare. Top with compound butter and serve.

For the compound butter mix the sage, rosemary and lemon zest into the butter. Transfer it to a piece of plastic wrap and wrap it all around. Form into a log and place in the freezer for 15 minutes. When ready to use, slice it and top the veal.