Dijon-Glazed Grilled Veal Chops
Total preparation and cooking time: 20 to 25 minutes (Makes 4 servings)
4 veal rib or loin chops, cut 1 inch thick (about 8 ounces each)
1/2 teaspoon pepper
5 tablespoons Maille Dijon-style mustard, divided
3 tablespoons fresh chopped herbs, such as basil, chives, parsley and sage, divided
1/4 cup regular or reduced-fat dairy sour cream
1 tablespoon water
Press pepper evenly on both sides of veal chops. Place chops on grid over medium, ash-covered coals. Grill, uncovered, 12 to 14 minutes for medium (160°F) doneness, turning twice and brushing chops with 1-1/2 tablespoons mustard and sprinkling with 1 tablespoon herbs after each turn.
Meanwhile, combine sour cream, remaining 2 tablespoons mustard, remaining 1 tablespoon herbs and water in small bowl. Set aside.
Season chops with salt, as desired. Serve with mustard mixture.