The spicy aromatics from the ancho chile powder and the bite from the horseradish blend well with the maple syrup. This maple glaze will knock your socks off. Serve the veal chops with your favorite side item and vegetable.
Ingredients:
1/2 cup maple syrup
2 T dijon mustard
2 T horseradish
1 T ancho chile powder
4 (14oz) veal chops
2 T canola oil
salt/pepper
Whisk together the maple syrup, horseradish, dijon, and ancho chile powder in a medium bowl and let sit for 15 minutes. This can be made up to two days in advance. Take out of refrigerator and bring to room temperature before serving. Preheat the grill to high. Brush the chops with the canola oil and season with salt and pepper. Place on the grill and cook until golden brown. About 4-5 minutes. Reduce the heat to medium and flip the chops. Close the lid or tent with aluminum foil and continue to cook until medium, 7-9 minutes more. Brush with the glaze during the last couple minutes of grilling. Remove the chops and let them rest for 5 minutes. Serve with the remaining glaze on the side.
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