Tonight's dinner was a simple meal that was quite enjoyable. I much prefer the taste of veal to chicken, which is generally my least favorite meat. However, veal chops can be expensive and often dissapointing because they are usually too fatty and require quite a bit of work to get to the meat around the bone in the chop. Tonight, I was able to prepare an excellent veal entree using boneless veal chops that I purchased online from Fresh Direct. Most of the meats I have ordered from Fresh Direct over the years have been high quality and reasonably priced. Thus, this is an excellent source of meat in the New York area.
Tonight's veal recipe was inspired by one of my favorite Food Network chefs, Bobby Flay from his Mesa Grill Cookbook. However, I modified the recipe by adding the smokiness of chipotle.
Marinade:
1/2 cup maple syrup
2 T dijon mustard
2 T gold's horseradish
2 tsp chipotle
1 T ancho chile powder
Coat four veal chops in oil, salt and pepper. Grill the chops on medium-high on a grill pan for about five minutes (adjusting the time depending on the size of the veal chops). Turn over the veal chops and reduce the heat to medium for seven to nine minutes, covering the chops with an aluminim foil tent. Glaze the veal chops with the marinade about three minutes before they are done cooking, using a pastry brush. Voila, an easy and delicious veal dish! This is a great dish to make if like me, you had a long day but still want to cook, yet don't have hours to spend preparing the perfect meal.
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