Citrus-Rubbed Veal Chops with Sunshine Salsa

Citrus-Rubbed Veal Chops with Sunshine Salsa

Total preparation and cooking time: 25 minutes

6 well-trimmed veal loin or rib chops, cut 1-inch thick
(approx. 8 ounces each)
1/2 teaspoon salt
1/2 teaspoon freshly grated lime peel Mint sprigs (optional)

Salsa:
1 mango, cut into 1/2-inch pieces
1/2 cup prepared salsa
1/4 cup minced red onion
2 tablespoons fresh lime juice

1. In medium bowl, combine salsa ingredients; mix well. Cover and refrigerate until serving time.

2. In small bowl, combine salt and lime peel. Rub into both sides of veal chops. Place chops on grid over medium, ash-covered coals. Grill, uncovered, 12 to 14 minutes for medium doneness, turning occasionally.

3. Serve chops with salsa. Garnish with mint sprigs, if desired.

Makes 6 servings (serving size: 1/6 of recipe).

Cook's Tip: To broil, place 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.

Nutrition information per serving using veal loin chops:
338 calories; 46 g protein; 10 g carbohydrate; 12 g fat; 1.5 mg iron; 513 mg sodium; 180 mg cholesterol.

Nutrition information per serving using veal rib chops: 342 calories; 45 g protein; 10 g carbohydrate; 13 g fat; 1.7 mg iron; 515 mg sodium;
196 mg cholesterol.

© National Cattlemen's Beef Association,
Cattlemen's Beef Board, and American National CattleWomen, Inc
.

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