Grilled Veal Chops with Chive Cream

Tender veal rib chops get a quick soak in lemon juice, shallots, and white pepper, then hit the grill for just seven minutes total. That short cook time is the whole point with veal chops: you want a browned exterior and a center that’s still slightly pink and juicy. Press the chop with a spatula as it cooks. When it feels firm but not rigid, it’s ready.

The chive cream pulls everything together. Heavy cream simmers with lemon juice until it reduces by a third into something thick and rich, then fresh minced chives get stirred in right before serving. The lemon keeps the cream sauce from feeling heavy, and the chives add a mild onion bite that works naturally with the veal.

Marinate the chops for at least 15 minutes, but 30 is better. The lemon juice and shallots need time to penetrate the meat.

Pro Tips

• Bring the chops to room temperature before grilling. Cold meat straight from the fridge cooks unevenly.
• White pepper is deliberate here. It blends into the cream sauce without dark specks and has a sharper, more floral heat than black pepper.
• Reduce the cream sauce slowly over medium heat. High heat can cause it to break or scorch on the bottom.
• Stir the chives in at the very last moment so they keep their color and fresh bite.

Variations

• Substitute thick-cut pork chops if veal is hard to find. Add an extra minute per side on the grill.
• Replace chives with fresh tarragon for a more French bistro flavor.
• Add a splash of dry white wine to the cream reduction for extra depth.