Grilled Veal Chops with Sunshine Salsa

Inspired by Ontario Veal Appeal


10 mins


14 mins


Makes 6 servings


  • 6 LM Meat veal chops/, cut 3/4 – 1″ (2-2.5 cm) thick
  • 1 tbsp (15 mL) lime or lemon zest
  • 1 tbsp (15 mL) salt
  • Pepper to taste
For Salsa
  • 1/2 cup (125 mL) prepared salsa
  • 1 peach, nectarine or mango peeled, seeded, cut into 1/2″ (1.5 cm) pieces
  • 1/4 cup (60 mL) minced red onion
  • 2 tbsp (30 mL) fresh lime or lemon juice


Mix zest and salt together and rub into both sides of veal chops (approximately 1/2 tsp/5 mL per side) and season with pepper. Grill chops over medium coals 7 to 8 minutes or 145°F /64°C (medium rare), 160°F /71°C (medium), turning occasionally. Meanwhile, in medium bowl, combine the salsa ingredients. Cover and refrigerate until serving time. Serve chops with salsa.

Tip: Leave out the prepared salsa and mix together the other salsa ingredients for less tang and a more fruitier flavour.