Veal Chops with Sundried Tomato Gremolata
Grilled Veal Chops with Sundried Tomato Gremolata are grilled to perfection and served with a drizzle over a bed of greens.

Veal Chops with Sundried Tomato Gremolata

Juicy grilled veal chops with sundried tomato gremolata are a delicious and perfect for your summer grilling menus. This mixture of sun-dried tomatoes and herbs takes a perfect veal chop to the next level of flavor.

Grilled veal chops are easy to make at home on the grill, and they deliver a next level eating experience. Elevate your cookout and impress all your guests with this fantastic meal. Also, you can make the gremolata ahead of time to make life easier.

Choosing the Veal Chop and Grilling

Veal Chops come from the rib or the loin. Although, loin chops are more commonly found at grocery stores, you can often find rib chops from online retailers. For instance in this recipe you see a rib chop being used, but loin chops could be used as well.

Allow your chops to rest after rubbing them in olive oil, salt, and pepper and placing the rosemary on top. Prep the grill for grilling. Making sure the grill is hot to achieve those nice grill marks.

Make sure not to over cook these delicious veal chops. Veal cooks fast and rib or loin chops are no exception. So be sure to use a meat thermometer to ensure the perfect internal temperature. If you over cook your veal, it is likely to be tough. Follow Girl Carnivore’s grilling steps below to get the perfect veal chop.

Serving the Veal Chops with Sundried Tomato Gremolata

Veal chops look great served off the bone and sliced against the grain. Topped with this flavorful gremolata, the whole meal comes together perfectly. Serve these chops with your favorite grilled sides, like potatoes, brussels sprouts, or even a salad or some arugula.

Thanks to Kita at Girl Carnivore for these fantastic veal chops with sundried tomato gremolata recipe. Check out her tips on her blog post here!


For the grilled veal chops

4 Veal chops, veal rib chops, bone-in veal chops

6 Tbsp. Oil

Salt & Pepper


Balsamic Reduction

For the sun-dried tomato gremolata 

3 oz Sun dried tomatoes, minced

⅛ cup Parsley, chopped

2 cloves Garlic, finely minced

1 Lemon, zested



  1. Begin by making the Sundried tomato Gremolata. In a small bowl, whisk together the sun-dried tomatoes, parsley, garlic, lemon zest, and salt. Set aside until ready to use.
  2. To make the grilled chops begin by rubbing the veal chops in olive oil and a liberal coating of salt and pepper.
  3. Sprinkle rosemary over top and allow the chops to sit for 30 minutes.
  4. Meanwhile, prep a 2-zone fire on your grill by arranging charcoal on one side of the grill. Place the grill grate on and clean if needed. Cover the grill and allow to preheat.
  5. When the grill is ready, place the chops on the hot side of the grill without touching for 3 to 4 minutes to. Rotate and allow to sit another 2 minutes.
  6. Flip the chops and place them on the cooler side of the grill.
  7. Cover and cook 4 to 5 minutes longer until the chops reach an internal temperature of 140 degrees, tested with a meat thermometer.
  8. Remove the chops from the grill and rest on a plate covered with foil for 5 minutes. The internal temperature will rise to 145 degrees while the veal chops rest.
  9. To serve, slice the chops from the bone, and then slice the veal steaks into thin strips against the grain.
  10. Drizzle with the balsamic reduction and spoon the sun-dried tomato gremolata over the chops to serve. Season with salt and freshly ground black pepper.