Caribbean Jerk Veal Chops
We promise we're not jerking you around. These Caribbean Veal Jerk Chops really are ready in under 30 minutes and deliver just the right level of spice, with the power of habanero chili pepper delicately balanced with the sweetness of honey and a touch of herbs. It's pure perfection.
6 large green onions (3 oz.), coarsely chopped
1 habanero chili pepper or Scotch Bonnet chili pepper (1/4 oz.), seeded
1 large clove garlic, smashed
1/4 cup reduced-sodium chicken broth or water
3 Tbsp. fresh thyme leaves
2 Tbsp. dark rum
1 Tbsp. honey
1 Tbsp. apple cider vinegar
3/4 tsp. ground allspice
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 Tbsp. olive oil
4 loin veal chops, each 3/4 to 1-inch thick (about 2 lbs.)
Preheat oven to 375° F. Place green onions, chili pepper, garlic, chicken broth, thyme leaves, rum, honey, vinegar, allspice, cinnamon and nutmeg in blender; blend until smooth.
In 12-inch skillet with heat-safe handle over medium heat, in hot olive oil, sear veal chops, 2 to 3 minutes, turning once.
Pour jerk sauce over veal chops; place skillet in oven. Cook 8 to 12 minutes or until internal temperature of 145° F. Remove skillet from oven; let chops rest 5 minutes before serving.
Nutritional Information Per Serving
100 mg cholesterol; 0 g trans fat; 1 g fiber; 5 g sugar; 10% DV iron.