Veal Chops with Pepper-Pear Relish
Sometimes the least obvious food pairings prove to be the most bold and beautiful. Case in point, Veal Chops with Pepper-Pear Relish. The crunchy, veggie-forward flavors of green and red bell peppers pair perfectly with the soft, sweet juiciness of a ripe pear in this tasty relish. Add a dollop on top of impeccably prepared veal chops, and your taste buds will just about burst.
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
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.
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.
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.
Chef’s Tip: *For best results, do not prepare relish in advance.
Nutritional Information Per Serving
180 mg cholesterol; 3.4 g fiber; 7 g monounsaturated fat; 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.