SMOKY VEAL CHOPS WITH TOMATO CHIPOTLE RELISH – Beef Veal Food Recipes

Recipe ingredients and directions:

Yield: 2 servings

1/2 cup fresh orange juice

3 tablespoons olive oil

3/4-1 teaspoon adobo sauce from canned chipotle chilies

1/4 teaspoon ground cumin

Salt to taste

2 veal chops, cut about 1-inch thick

1 large tomato, seeded, diced

1 teaspoon minced chipotle chili, see note

Combine orange juice, olive oil, adobo sauce, cumin and salt in a

large plastic food bag. Remove and reserve 1 tablespoon to use in

relish. Add veal to the remaining orange juice marinade; seal

tightly and turn bag over several times so meat is well coated with

marinade. Refrigerate at least 4 hours.

For the relish, combine tomato, minced chipotle, 1 tablespoon of

reserved marinade and salt in a small bowl; set aside.

Prepare a medium-hot charcoal fire with a handful of soaked mesquite

wood. When the coals are covered with gray ash, set the veal on

the cooking grid positioned 6 inches from heat source. Cook, turning

once, until chops are cooked but still pink in the center, about

12 minutes.

Note: Canned chipotle chilies (smoked and dried jalapenos), packed

in adobo sauce, are available in Hispanic markets and the imported

food aisle of large supermarkets, such as Omni and Cub Foods. The

remainder of the can may be transferred to a jar and refrigerated

for several months.

Category: Beef Veal Recipes