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The Veal Thing (October 16, 2017)

Grilled Veal Chops with Pepper Sauce

We're in Provence right now, and we so enjoyed these veal chops last evening; we turned to our friends at Foodland Ontario for help in recreating the dish, and they provided us with this spot-on recipe matched up with the perfect partner in the pepper melange. It's easy and fast, and as the weather is still good, you can grill them on the barbecue! Veal chops are are tender and usually thinly cut, so they will cook quickly. Hint: make up the tasty "sauce" ahead so the flavors can meld before grilling the chops.

 

Grilled Veal Chops with Pepper Sauce

Preparation Time: 10 minutes

Grilling Time: 30 minutes

Serves 4

  • 1 Ontario sweet red pepper
  • 1 Ontario sweet yellow pepper
  • 2 Tbsp (25 mL) olive oil
  • 1 Ontario shallot, diced
  • 1 clove Ontario garlic, minced
  • 1 Tbsp (15 mL) balsamic vinegar
  • 1/2 tsp (2 mL) salt
  • Pinch each pepper and cayenne
  • 2 Tbsp (25 mL) torn fresh Ontario basil leaves
  • 1/2 tsp (2 mL) dried thyme leaves
  • 1/4 tsp (1 mL) each crumbled dried rosemary leaves, salt and pepper
  • 4 Ontario veal rib or loin chops
  • 1 tsp (5 mL) olive or vegetable oil

Cut red and yellow peppers into quarters, removing stems and seeds. Place on grill over medium heat; grill covered until softened and lightly charred, 15 to 20 minutes.

In medium microwavable bowl, combine 2 Tbsp (25 mL) of oil, shallot and garlic; microwave, uncovered, at High for 30 to 60 seconds to soften.

When peppers are cool enough to handle, remove most of the skin; chop and add to shallot mixture. Stir in vinegar, salt, pepper, cayenne and basil.

Combine thyme, rosemary, salt and pepper; rub onto veal chops. Brush chops with oil. Grill covered over medium-high heat to desired doneness, 3 to 5 minutes per side. Let stand a few minutes. Serve with pepper sauce.

Nutritional Information:
1 serving
PROTEIN: 34 grams
FAT: 15 grams
CARBOHYDRATE: 10 grams
CALORIES: 310
FIBRE: 2 grams
SODIUM: 530 mg

Tony's wine suggestion:
Rhone red (Chateauneuf du Pape, Cotes du Rhone); Syrah

 

We wish to thank Foodland Ontario for permission to publish this recipe.

 

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Happily enjoyed by Helen Hatton and Ron Morris.

Helen Hatton and Ron Morris at Le Caveau des Gourmets in Gigondas

 

 

 

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