Cookaholics Bulletin Board

I bought a box of frozen veal chops at my favourite butcher shop. Milk fed veal, about 3/4 to 1 inch thick. I'm planning on making them next weekend to welcome my boys home from a two week camp. (those of you who are on my facebook know how crazy I'm going without them!) but have no idea what to do with them. I don't do SV, so not an option. Kids are pretty good with different tastes, but I don't know if it's best to keep it simple and just grill them or try to add some flavour. In the winter my plan is to stuff and pan fry them, but looking for more of a summer feel to this meal.
Ideas?

Jean,

3/4 to 1" chops are a little thin, so it would be very easy to dry them out and overcook them. I would probably grill them on a very hot grill simply rubbed with a little oil and some S&P. You could finish them with a lemon/herb compound butter and some sautéed mushrooms, and a nice arugula salad. There are a ton of things that you can finish them with, but if your boys like mushrooms that would be simple and very tasty.

Amy

Just had a veal chop last night. Salt, pepper, on a cast iron skillet and served with a herb butter. Grill is good too, just don"t let them cook beyond medium. And you are a much nicer mom than me.

Mary

Not that helpful in this instance, but I've SV'd quite a few veal chops and finished under the broiler, and they were wonderful. These were about 1-1/2" thick. It might be trickier with thinner ones to hit the outside with enough heat to render some fat and give a nice outside without getting too much heat inside.

Thanks! So I have tons of sage, parsley, basil and thyme. Suggested herb combo?
Kids and hubby both love mushrooms (I don't) so will do those and caramelized onions and a tomato/cuke salad since the garden is going like gangbusters.

I would do sage, parsley and maybe some shallot or parsley. In Italy they fry it with salt and pepper then just dress it with some lemon juice and fresh herbs (then I would just mix them all or the thyme alone). Sounds yum. I am starving waiting for my husband to get home so I can eat.

Mary

Reporting back. Did the veal chops on the grll (they cook FAST, glad ) with oil/s&p and then had the compound butter (shallot, parsely, sage and a bit of rosemary) on the side. Served with local corn, caesar salad and crispy bread. Good and made the kids happy. I must confess that I prefer a regular top sirloin steak but these were a nice change. I'm going to try the fry and dress with the few that are left, sometime later this month. The fat didn't render enough and was a bit off putting, so maybe the frying will take care of that.
thanks again.