Tamari Marinated Veal Chops

Something magical happens when veal loin chops meet tamari and time. The soy-salty depth of tamari (a bit softer, silkier than regular soy sauce) sinks slowly into the meat while it rests – like it’s breathing the flavors in. And then, when it hits the pan or grill, there’s this sizzle – a whisper of char – and honestly, the smell alone feels like dinner came early. I pair it with a warm, creamy peanut sauce, just barely sweet, with a gingery hum. It’s not fussy at all. But it tastes like you hovered over it for hours… only you didn’t.

Why You’ll Crave It

• The tamari gives such a rich, savory backbone without overwhelming the mild veal
• The peanut sauce is silky, gently spicy, and makes everything taste a little more indulgent
• This cooks fast – we’re talking under 30 minutes, with time to spare for wine or laundry
• The marinade doubles as the base of the flavor, so fewer bowls, more flavor
• It feels special – something you’d make for guests, but easy enough for Tuesday

The first time I made this, my sister was visiting and we ended up standing at the kitchen counter, sharing one chop with our fingers, dipping it messily into the peanut sauce, nodding and smiling without really talking.

What You’ll Need

• Veal loin chops: 4 thick-cut pieces, about 1-inch thick, ideally with some fat along the edge
• Tamari: 1/4 cup – it’s like soy sauce but with less sharp saltiness, and it’s gluten-free too
• Garlic: 2 cloves, minced fine – don’t skip it
• Honey: 1 tablespoon, just enough to round out the edge of the tamari
• Ginger: 1 tablespoon fresh, grated kind – the jar version’s fine in a pinch
• Peanut butter: 3 tablespoons, smooth or chunky depending on your mood (truly – both are good)
• Sesame oil: 1 teaspoon, for that hint of toasted, nutty depth
• Soy sauce: 2 tablespoons, for the peanut sauce – or use more tamari if keeping it gluten-free
• Fresh cilantro: a small handful for garnish – or skip if not your thing

Easy How-To

Mix the marinade

In a small bowl (I use my glass measuring cup for fewer dishes), whisk together the tamari, honey, garlic, and a little bit of the ginger – maybe just half here, save some for the sauce. It should smell strong but balanced.

Marinate the veal

Lay the chops in a shallow dish, and pour the marinade on top. Turn them once or twice so each side gets kissed by flavor. Cover and pop into the fridge for at least 30 minutes. Longer’s better, but don’t worry if time’s short. Even half an hour helps.

Make the peanut sauce

In a small saucepan, spoon in the peanut butter, add soy sauce (or tamari again), a dash more grated ginger, maybe a bit of lime juice if you have it (it’s nice). Warm it gently, stirring often, until it smooths out and glows with flavor. Add a little water if it gets too thick.

Cook the veal chops

Heat your grill or skillet to medium-high. Take the chops out of the dish, let the marinade drip off a bit (not too much). Cook about 4-5 minutes each side for a nice sear and a warm pink center. Adjust for your taste, but veal likes to stay a little tender.

Rest and serve

Let the chops sit, just a minute or two before slicing. Serve them with that warm, creamy peanut sauce draped over or spooned on the side – either way, it’s beautiful. A few leaves of cilantro scattered on top if you’d like.

Good to Know

• The peanut sauce makes extra – leftovers are dreamy stirred into noodles or spooned over roasted veg
• The veal aroma while grilling is… unexpectedly elegant – people always ask what’s in it
• This works beautifully on a cast iron pan indoors if it’s raining or dark out

Serving Ideas

• Serve alongside steamed jasmine rice or barely-dressed cucumber slices with sesame seeds
• Pair with grilled baby bok choy or whisper-thin sautéed greens for contrast
• Leftovers in a sandwich with arugula and a swipe of peanut sauce? Yes, absolutely

Top Tricks

• Let the veal sit at room temperature for 10–15 minutes before cooking – it helps it cook more evenly
• If the marinade thickens in the cold, microwave it just a bit before pouring over the meat
• Don’t skip the resting – even 3 minutes makes the chops much juicier

Frequently Asked Questions

How long should I marinate the veal chops?

At least 30 minutes is needed so the flavors sink in, but up to 4 hours will deepen it further. Overnight’s fine too, if life gets busy.

Can I use a different cut of meat?

Sure – pork chops are a natural swap, or even chicken thighs. Cooking time will vary a bit, so just keep an eye on doneness.

What if I don’t have tamari?

No problem. Soy sauce works fine – it’s a bit sharper in salt profile, but still lovely. You might want to add a touch more honey to balance it.

How do I tell when veal is cooked just right?

A meat thermometer is handy – 145°F gives you that perfect pink tenderness. The meat should feel springy but not squishy when pressed.

Can I prepare anything ahead?

Yes, both the marinade and peanut sauce can be made a day early and chilled. Just warm the sauce gently before serving so it loosens back up.