Veal chops with garlic and rosemary purée

Ingredients 9
Servings 1


Serving Change
  • 4
    veal chops
  • 15
    olive oil
  • 15
    garlic cloves, peeled
  • 1
    small sprig fresh rosemary
  • 125
    chicken stock
  • salt and milled pepper
  • 5
    wholegrain mustard
  • olive oil


PURÉE: Heat olive oil, add garlic and sauté for 3 minutes. Add rosemary and stock (use 1/2-3/4 cube) and cook gently, covered, for 8 minutes. Add seasoning and mustard and cook on high until liquid has almost completely evaporated and garlic cloves are soft. Discard rosemary. Purée garlic mixture in a blender. With motor running, add olive oil in a thin stream to form a medium-thick paste. Set aside. Preheat grill. Place chops on rack of a roasting pan. Brush with garlic purée and grill for 4 minutes, turn, brush and grill until chops are cooked, 12 to 15 minutes. Meat should remain slightly pink; if chops are grey they are overcooked. Serve with roasted baby potatoes and green beans.

Read more on: beef  |  grill

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.