Grilled Veal Chops Marinated in Vermouth
It really does not get any easier than this veal chop recipe. The simple marinade of dry vermouth, which is a fortified wine made from aromatic herbs, adds a subtle flavor without masking the delicate taste of the veal. I prefer to use thick veal loin chops when grilling. Look for them when they go on sale and freeze until needed. This recipe can be made in any amount and, if desired, cooked indoors using a grill pan or the broiler.
- 4 veal loin chops, about 1-inch thick
- Dry vermouth
- Salt and pepper to taste
Trim any excess fat from the chops. Place in a sealable storage bag. Add enough vermouth to soak into all of the chops. Let set at room temperature for 30 minutes.
Meanwhile, heat the grill, broiler or grill pan on high heat. Remove the chops from the vermouth, pat dry, season on both sides with salt and pepper and cook to desired doneness, approximately 5 minutes per side for medium-rare. Let rest 5 minutes before serving.