Porcini-Rubbed Grilled Veal Chops

D'Artagnan | Yield: Serves 2
Ground porcini mushrooms add earthy umami flavor to our frenched veal chops in this quick and easy recipe. Substitute pork chops for equally tasty results.
Grilled Veal Chops with Porcini Mushroom Rub Recipe | D’Artagnan

Ingredients

  • ⅛ cup olive oil
  • ⅛ cup porcini powder
  • ½ teaspoon dry mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon freshly ground black pepper
  • Pinch ground cayenne pepper
  • Coarse salt
  • 2 Frenched Veal Chops

Preparation

  1. In a small bowl, stir together olive oil, porcini powder, mustard, garlic powder, black pepper, and cayenne pepper. Spread mixture evenly over each veal chop then place into a non-reactive dish, cover, and refrigerate for 2-4 hours.
  2. Remove chops from refrigerator about 30 minutes before cooking to allow them to come up to temperature.
  3. Preheat a lightly-oiled grill or cast-iron grill pan over high heat. Season both sides of each chop with salt. Lower heat to medium-high then grill for about 5-7 minutes on each side, or until an instant-read thermometer registers 145 degrees F (for medium-rare).
  4. Allow chops to rest tented with foil for at least 5 minutes before serving.

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