Grilled Veal Chops with Red Pepper Sauce

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by: Dina






These amazing veal chops are perfect for that special occasion.




ingredients

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serves: 4

4 veal rib chops (about 12 ounces each and 1 1/2 inches thick)

Extra virgin olive oil

SAUCE:

1 large red bell pepper

1/3 cup sour cream

1/4 cup mayonnaise

1 tablespoon finely chopped fresh basil

2 teaspoons minced garlic

1 teaspoons balsamic vinegar

1/4 teaspoon kosher salt

RUB:

1 teaspoon pure chile powder

1 teaspoon minced garlic

3/4 teaspoon kosher salt

1/2 teaspoon paprika

1/2 teaspoon dried thyme

1/4 teaspoon dry mustard

1/4 teaspoon freshly ground black pepper

Nutrition Facts
Grilled Veal Chops with Red Pepper Sauce

Servings Per Recipe: 4

Amount per Serving

Calories: 524

  • Total Fat: 22.3 g
  •     Saturated Fat: 7 g
  •     Trans Fat: 0 g
  • Cholesterol: 296.2 mg
  • Sodium: 1050.8 mg
  • Total Carbs: 8.2 g
  •     Dietary Fiber: 1.3 g
  •     Sugars: 3.6 g
  • Protein: 69.2 g
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preparation

1.  To make the sauce: Grill the bell pepper over Direct Medium heat until the skin is blackened and blistered all over, 12 to 15 minutes, turning occasionally. Place the pepper in a small bowl and cover with plastic wrap to trap the steam. Set aside for at least 10 minutes, then remove the pepper from the bowl and peel away the charred skin. Cut off the top, remove the seeds, and roughly chop the pepper. Place in a food processor along with the remaining sauce ingredients. Process until smooth. Cover and refrigerate until about 20 minutes before you are ready to serve.

2.  To make the rub: In a small bowl, combine the rub ingredients and then crush the spices between your fingertips to release their flavors.

3.  Trim the chops of any excess fat and allow to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray the chops with oil and then divide the rub evenly over both sides of the veal chops. Grill over Direct Medium heat until just slightly pink in the center, 12 to 15 minutes, turning once. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the

4.  Sauce.

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