Grilled Veal Chops with Rosemary Roasted Grapes
Prep time
Cook time
Total time
An elegant main course for a special occasion
Recipe type: Secondi or Main Course
Serves: 2 generous servings
  • 2 thickly cup rib veal chops, total weight just under 2 pounds
  • 2 cups or red or black seedless grapes, washed thoroughly and dried
  • 2 Tbs. olive oil
  • Sea salt
  • Freshly ground black pepper
  • 3 sprigs of fresh rosemary, plus additional rosemary sprigs to garnish the serving platter
  • Extra virgin olive oil to finish the dish
  1. Preheat the oven to 425ยบ and line a heavy duty baking sheet with parchment paper.
  2. Lay the grapes on the parchment lined baking sheet and drizzle with the 2 tablespoons of olive oil, Season liberally with salt and freshly ground black pepper. Pull the needles off of 2 of the rosemary sprigs and combine with the seasoned grapes. Lay the third sprig of rosemary in the baking pan as well.
  3. Place the seasoned grapes into the preheated oven and roast for 15 to 18 minutes; opening the oven quickly once to stir well. The grapes are properly roasted when sizzling and fragrant however generally still intact. Remove to a rack and allow to cool. This step can be done several hours beforehand.
  4. Up to 4 hours before serving season the veal chops with salt and freshly ground black pepper. One hour prior to grilling remove the chops from the refrigerator and allow to sit at room temperature.
  5. Preheat the grill to red hot, time this depending upon your grill as once the chops are prepared they should be served. Lay the chops on the hot grill for 1 and ½ minutes without touching, then adjust the position of the chops a quarter turn to achieve cross grill marks. Repeat the grilling for another 1 and ½ minutes. Flip the chops to the opposite side and repeat. Remove the chops to a platter and allow to rest for 5 minutes.
  6. While the chops are resting quickly warm the roasted grapes in the same pan over two burners on the stove top, the grapes only need to be warm not bubbling.
  7. Platter the grilled veal chops onto a serving tray, spoon the warm grapes and any juices that may have accumulated over the chops and garnish with fresh rosemary sprigs. Drizzle with a touch of extra virgin olive oil and serve at once.
Recipe by LaBellaSorella at