Hoisin-Glazed Veal Chops

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Photo Ben Gebo Photography

Ben Gebo Photography

STRATEGY SESSION: In this recipe, I address the related problems of  fat and calories by choosing a lean cut of meat and then subjecting it to radical surgery. The quantity of added fat is minimal (¾ teaspoon per serving).  To keep flavor high despite fat restriction, I use sequential marination and reduction.


Veal chops may be pricey, but they’re delicious and easy to prepare. Loin and rib chops work equally well in this recipe,  but they’re not-so-equal in other respects. Those from the rib cost more and contain more fat, so go for loin if you can find them. They’re a much better deal all around.

This recipe calls for several Asian ingredients that have become increasingly available in recent years. Hoisin sauce is a dark, thick condiment with both sweet and spicy notes. Unfortunately, there’s no substitute for it. Nor is there one for toasted sesame oil. However, you can approximate dark soy sauce by combining ½ tablespoon  regular “light” soy (see note below) with ½ tablespoon molasses. In a pinch, dry or Amontillado sherry can replace Shaoxing rice wine. If you’re willing to spend a few dollars on the real thing, make sure you get the amber-colored variety, not the clear one.

Serving suggestions: I like to serve these chops with side dishes containing just a hint of sweetness.  Turnip Fries and Roasted Chayotes (coming next week) are delicious, as is Hot and Sweet Asian Slaw.

Note: If you know your veal, you probably noticed that the image above contains rib chops, which are not my first choice. Unfortunately,  I couldn’t find loin chops for this photo shoot. If you want to see a loin veal chop, check out the voicethread that deals with trimming. Also, a heads up re soy sauces:  “dark” soy is not the same as regular soy, which is often referred to as “light” soy; light soy is not the same as “lite” soy which is low-sodium soy. Dark soy is thicker and stronger than light soy because it is aged longer. Dark soy is known as “Soy Superior Sauce” in Asian markets.


Hoisin-Glazed Veal Chops

  • 3 tablespoons hoisin sauce, divided
  • 2 tablespoons Shaoxing rice wine or dry sherry
  • 1 tablespoon dark soy sauce
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 4 (8-ounce) bone-in veal chops, 1″ thick, trimmed of all visible fat
  1. In a small bowl or measuring cup, combine 2 tablespoons of the hoisin sauce with the rice wine, dark soy, light soy, and sesame oil. Whisk to blend.
  2. Place the veal chops in a zip-lock bag large enough to hold them and add the hoisin mixture. Seal the bag and massage the marinade all over the chops. Refrigerate at least 4 hours or overnight.
  3. Prepare the grill with an oiled rack. (Alternatively, the chops may be broiled.) Remove the chops from the bag, place the chops on the grill, and transfer the marinade to a small saucepan. Grill the chops approximately 5 minutes per side for medium meat, or to desired doneness.
  4. Meanwhile, bring the marinade to a boil over medium-high heat. Reduce heat to low, add the remaining tablespoon hoisin sauce and whisk to blend. Simmer until slightly thickened, about 5 minutes.
  5. Remove the chops to a platter and brush generously with the glaze. Serve immediately.

Makes 4 servings

Per serving: Calories 249, 11 g total fat, 3 g saturated fat, 100 mg cholesterol, 6 g total carbohydrate, trace dietary fiber, 28 g protein, 432 mg sodium.

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