3tablespoonssoy saucegluten free (I prefer San-J brand)
1tablespoonmirin
4veal chops1/2-3/4 lb each
2tablespoonsolive oil(or less)
Kosher salt and freshly ground pepper
Fresh herbs as garnish
Instructions
Season veal chops on both sides with olive oil, kosher salt, and pepper. Let sit for a 1/2 hour or so at room temp.
When ready, heat the grill on medium-high.
While the grill is heating, mix honey mustard, garlic, ginger, mustard seeds, gluten free soy sauce, and mirin together in a small bowl. Set aside.
Oil or spray the grill to reduce sticking.
Place veal chops on the grill and cover.
Once veal has nice grill marks, (around 6-7 minutes) flip the chops to cook the other side. Brush cooked side with sauce and continue cooking. After another 5-6 minutes, turn the veal chops again to brush the other side with sauce. For the last few minutes, brush and flip several times to create a saucy, lacquered crust. Total cooking time will be approximately 15 minutes for medium temperature. For more well-done chops cook for an extra 2-5 minutes.
When finished cooking, remove from the grill and let rest for up to 10 minutes.
Transfer veal chops to a large plate or platter and garnish with fresh herbs as desired.
Notes
If you like your veal chops more well-done, cook for 3-4 minutes longer.Pork chops can easily be substituted for the veal as a less expensive alternative.If your chops are larger or smaller than 1/2-3/4 lbs each, adjust the cooking time accordingly.This recipe can easily be halved.There should be extra sauce for dipping.