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Grilled Veal Chop with Raisin-Rice Pilaf

Grilled Veal Chop with Raisin-Rice Pilaf

For a special treat, make yourself this easy Veal Chop with asparagus salad and rice pilaf, you deserve it.

  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 6 veal chops (about 10 ounces each)
  • 1 bottle (12-ounce) garlic-olive oil marinade
  • Salt and pepper, to taste

Golden Raisin Asparagus Salad

  • 2 lb. fresh asparagus
  • 1 large leek
  • 1/2 c. roasted red peppers, cut in matchstick-size pieces (julienne)
  • 1 c. California golden raisins
  • 1 tbsp. olive oil
  • 3 tbsp. fresh lemon juice
  • Salt and pepper, to taste
  • 1 pkg Rice Pilaf Mix 5.9 ounces
  • 1/2 c. California raisins
  • 1 c. peanuts, toasted
  • 1/4 cp Parsley chopped


1 Veal - Combine chops and marinade in shallow pan; let stand for 1 to 2 hours in refrigerator, turning occasionally.
2 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.
3 Remove yellow center and rinse thoroughly with water. Grill over high heat 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.
4 California Raisin-Rice Pilaf - Cook pilaf according to package directions. Add remaining ingredients to hot pilaf and mix together. Keep hot.
5 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).
6 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.

Source: California Raisin Marketing Board