A lovely quick dish on a hot summer day…or when you just wish
it were. I serve these pesto coated chops with grilled
vegetables, even if I have to do it indoors using a grill pan.
Makes 1 ½ cups I use a food processor and just throw everything
in to speed up the process.
Total Cooking time: 5 minutes
Grilled Veal Chops:
Prep time: 2 minutes
Grill time: 10 minutes
Resting time: 5 minutes
Grilled Veal Chops
With the food processor running, drop garlic through feeding
tube. If you don’t have a food processor you can use the
traditional way it’s done in Italy- use a mortar and pestle to
hand grind the ingredients into a paste.
Add basil leaves to the food processor bowl and pulse on/off
until the basil is chopped, add cheese, blend until well
blended. (1 minute or so). Add oil through the feeding tube
while the machine is running to create a smooth pesto paste.
Place in a container that seals well and refrigerate. I use
clingy plastic wrap that touches the entire surface area so
that the pesto won’t turn dark (oxidation does that so keep it
exposed to air as little as possible). Pesto will keep for a
couple of months in the fridge.
Heat up the BBQ, broiler if you’re not lucky enough to
easily use a BBQ, or grill pan on top of the stove (a Griddler
is an excellent BBQ substitute).
Spread some pesto on both sides of the chops.
Grill for 5 minutes per side or until just a little pink in
Place on a plate or platter and cover with foil for 5
minutes. This allows the muscle to relax and you’ll have a
juicier chop to munch on.