Barbecued Veal Chops; Weekly Menu Plan

We plant; we water; we weed; we hoe.

We wonder if it's all going to be worth it….

We wonder why the tomatoes don't set; why the beans don't grow, why we're the only one without zucchini blossoms.

Then, one morning we wake up and everything is ripe and ready for picking.

NOW!

Today I have to pick green beans, zucchini, cucumbers, tomatoes, chard and sweet corn.

I'll be picking enough of each to feed a family of 16.

We are two.

It's not always like this.  Some years the weather is more consistent and things ripen closer to the expected schedule.  But, this year the later crops are early and the early crops are late.

I'm not complaining; I love it all.

I just don't know what to eat first.

I'm really tempted to just sit in the middle of the garden with a fork.

One of the things I do complain about here, on occasion, is the inability to buy really good steak. 

One can get a good steak in a good restaurant…. sometimes.  They are always flavorful, but, more often than not, a bit on the tough side.  

We really need a good steak knife!

Which explains why steaks at the meat counter are always cut to a thickness of 1/2 inch or less.

Which also explains the popularity of good veal.

I'm not talking 'milk-fed, baby veal'; I'm talking good beef, pasture-grazed and butchered at about a year.

In Andorra it was called 'country veal' and was given it's own AOC.

It's not as tasty as a well-aged chunk of beef, but it's good, it's tender and it does very well with a marinade.

I rarely get a chance to have them cut to order, and the butchers even cut these way too thin….. Sigh….

(In Andorra our local butcher was a huge man, and when we would get chops he would always look at mon mari, grin, and cut them about 1 1/2 inches thick.  Perfect!)

Barbecued Veal Chops

Barbecued Veal Chops
2 veal chops, 20oz total weight (600gr)

Barbecue Marinade
8oz (220ml) tomato sauce
1/3 cup red wine
1/3 cup olive oil
1 tbs lemon juice
1 small onion, chopped
2 cloves garlic, minced – or 1 tsp garlic powder
2 tsp chili powder
1 tsp dried oregano

Mix all ingredients for marinade and pour over chops. Refrigerate for at least 1 and up to 8 hours. Remove chops from marinade and cook on barbecue grill for 4 – 6 minutes a side depending on thickness or until done to desired degree. Could also be sautéed or broiled for about same amount of time. Serve.

In
addition
to
this,
for
the
week of July 30 we have Grilled Tuna, Greek Olive Mini Frittatas, Couscous Feta Pilaf. Teriyaki Burgers, Pasta Salad with Grilled Chicken and Peppers, Rubbed, Grilled Pork Tenderloin…  

Thyme for Cooking
is a Weekly Menu Planning Service focusing on healthy, seasonal foods.

Join
now and try it free for a week!  The menu, complete recipes
with meal preparation instructions,
and shopping list is available each Thursday.  (Reverse
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8 thoughts on “Barbecued Veal Chops; Weekly Menu Plan”

  1. Your garden sounds wonderful…I would sit out there with a fork too! Hope the same thing happens in my neck of the woods, but at least we have a great farmer’s market.

  2. Val, it’s as common as pork here. I love doing roasts on the grill, too. But, you can probably get good beef!
    Ina, I hope yours ‘explodes’ soon LOL
    Gilli, yeah, I’ve got to get started…. soon!

  3. Veal is really expensive here and I’m not too big on beef, but we have great pork and seafood…and there is always chicken. Love the sound of your garden! We are getting zucchini…a lot of it…but still waiting for the beans, tomatoes, melons (which will probably not happen it’s been so cool), etc. Very happy for you and I’ll bet your freezer will be full before long.

  4. The days of a good butcher have been so curtailed. I had a great butcher when we lived in St Louis, doubt you’d find one now.
    Your “veal” sounds good.

  5. If you need a partner to join you in the garden with a fork, I would be much obliged! This veal looks fantastic. I definitely don’t cook veal enough.

  6. Elle, I gave up on the melons… never much success. We get great seafood – but the hubs doesn’t like it (Sigh!)
    Tanna, all of our supermarkets have butchers – and there are still local ones – almost as common as bakeries.
    Joanne, bring your fork… I can’t keep up!

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