Recipe Details

Grilled Veal Chop with Raisin-Rice Pilaf
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Grilled Veal Chop with Raisin-Rice Pilaf

Easy marinated chops, even easier pilaf, and tasty asparagus salad for a meal to remember.

  • Servings: 6


6 whole Veal Chops 10 ounces each
1 btl Garlic Olive Oil Marinade 12 ounce
pnch Salt to taste
pnch Pepper to taste
Golden Raisin Asparagus Salad
2 lb Asparagus fresh
1 lg Leek
1/2 cp Red Peppers cut in matchstick-size pieces (julienne)
1 cp California Golden Raisins
1 tbsp Olive Oil
3 tbsp Lemon Juice fresh
pnch Salt to taste
pnch Pepper to taste
California Raisin-Rice Pilaf
1 pkg Rice Pilaf Mix 5.9 ounces
1/2 cp California Raisins
1 cp Peanuts toasted
1/4 cp Parsley chopped



Combine chops and marinade in shallow pan; let stand for 1 to 2 hours in refrigerator, turning occasionally.

Golden Raisin Asparagus Salad

Remove about 1/2-inch from bottom of asparagus spears.

Blanch in boiling water for 2 to 3 minutes; cool in ice water.

Cut into 1/2-inch pieces and place in mixing bowl.

Remove tops and very bottom of leek; cut in half lengthwise.

Remove yellow center and rinse thoroughly with water.

Grill over hot charcoal for 2 to 3 minutes per side, being careful to avoid burning.

Cut into matchstick-size pieces (julienne) and add to bowl.

Stir in remaining ingredients and mix well. Set aside to chill.

California Raisin-Rice Pilaf

Cook pilaf according to package directions.

Add remaining ingredients to hot pilaf and mix together. Keep hot.

To Serve

Remove chops from marinade.

Discard used marinade and grill chops over high heat for 5 to 6 minutes per side, turning a quarter turn halfway through each side, until done (145°F for medium rare).

Spoon 1/4 cup pilaf onto each serving plate.

Arrange grilled veal chop on top and add 1/4 cup salad on top of that. Serve immediately.