Recipe Cottage


LOCATION: Recipes >> Beef Veal >> Smoky Veal Chops with Tomato Chipotle Relish

Print this Recipe    Smoky Veal Chops with Tomato Chipotle Relish

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.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.