VEAL CHOPS WITH PEPPER-PEAR RELISH
Total preparation and cooking time: 45 minutes (Makes 4 servings)
4 veal loin or rib chops, cut 1 inch thick (approx. 8 ounces each)
1/4 teaspoon salt
1/4 teaspoon coarse grind black pepper
Cilantro sprigs (optional)
Lemon twists (optional)
1 tablespoon olive oil
1 large each red and green bell pepper, cut into 1/2-inch pieces (approx. 1 cup each)
1/2 cup chopped onion
2 tablespoons minced, seeded, jalapeño pepper
1 tablespoon minced fresh ginger
1 medium pear, peeled, cut into 1/2-inch pieces (approx. 1 cup)
1/4 cup fresh lemon juice
3 tablespoons packed brown sugar
1 teaspoon freshly grated lemon peel
1 teaspoon salt
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh cilantro
1. In 12-inch nonstick skillet, heat oil over medium heat until hot. Add bell peppers, onion, jalapeño pepper and ginger. Cook 10 minutes, stirring occasionally. Stir in pear, 1/4 cup lemon juice, brown sugar, lemon peel and 1/2 teaspoon salt. Simmer 5 minutes or until pear is tender, stirring occasionally. Remove from heat; stir in remaining 2 tablespoons lemon juice and chopped cilantro.
2. Meanwhile place veal chops on rack in broiler pan so surface of meat is 4 inches from heat. Broil 14 to 16 minutes for medium doneness, turning once.
3. Arrange chops on warm platter; season with salt and pepper. Spoon relish over chops, then garnish with cilantro sprigs and lemon twists, if desired.
TO GRILL: Place chops on grid over medium, ash-covered coals. Grill uncovered, 12 to 14 minutes for medium doneness, turning once.
COOK’S TIP: For best results, do not prepare relish in advance.
Nutrition information per serving: 387 calories; 15 g fat (5 g saturated fat; 7 g monounsaturated fat); 180 mg cholesterol; 604 mg sodium; 14 g carbohydrate; 3.4 g fiber; 46 g protein; 16.8 mg niacin; 0.9 mg vitamin B6; 2.2 mcg vitamin B12; 2.0 mg iron; 20.0 mcg selenium; 5.8 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of fiber and iron.