Almond Rack of Quebec Grain-Fed Veal Chops

Type of cut: chops

Yield: 4 servings

Degree of difficulty: easy

Preparation: 15 minutes

Cooking: 10 minutes

Cooking method: grilling/BBQ




  • 4 chops of rack of Quebec Grain-Fed Veal, 350 g (11 oz) each
  • 60 g (2 oz) ground almonds
  • 5 ml (1 tsp) paprika
  • 1 pinch of salt
  • 1 pinch of pepper
Horseradish sauce
  • 30 ml (2 tbsp) horseradish
  • 170 ml (6 oz) plain yogurt
  • 15 ml (1 tbsp) lemon juice
  • Salt and pepper to taste


  1. In a bowl, mix all the sauce ingredients and set aside in the refrigerator.
  2. Preheat barbecue on high.
  3. In another bowl, mix the almonds, paprika, salt and pepper and coat each side of the grain-fed veal chops with the mix.
  4. Sear both sides of the veal chops.
  5. Finish cooking on upper rack or lower heat of the barbecue.
  6. Ideal cooking is completed when the inner temperature of the meat reaches 64°C (147°F) or when the meat begins to shrink in volume and when juices rise to the surface.
  7. Remove chops from heat, cover lightly with aluminium foil and let sit for a few minutes according to the size of the piece of meat. The heat will spread and the centre of the meat should reach 66°C (150°F).
  8. Serve the grain-fed veal chops with the horseradish sauce and a salad of your choice.

Wine pairing

© Société des alcools du Québec, Montréal, 2007, 2011