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Aloha Veal Chop

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INGREDIENTS

5 cups orange juice
1/2 cup vegetable oil
1/2 cup soy sauce
6 tbsp. packed brown sugar
1/4 cup lemon juice
3 tbsp. Dijon-style mustard
2 tbsp. minced fresh ginger
6 fresh garlic cloves, minced, about 3/4 oz.
1 tbsp. ground black pepper
12 chops veal rib or loin chops (IMPS/NAMP 1306 or 1332) , 1 inch, about 6 to 7-1/2 lb.
salt and ground black pepper, to taste
3 oz. chopped toasted macadamia nuts

INSTRUCTIONS

  1. 1
    Mix marinade ingredients such as juices, oil, sauce, sugar, mustard, ginger, garlic and pepper.
  2. 2
    Place veal chops in Marinade, turning to coat. Refrigerate, covered, 2 hours.
  3. 3
    Remove chops from Marinade; reserve Marinade. Grill or panbroil chops to desired doneness.
  4. 4
    Meanwhile boil reserved Marinade until reduced and thickened. Adjust seasoning with salt and pepper.
  5. 5
    Plate 1 veal chop topped with ¼ cup sauce. Sprinkle with ¼ ounce nuts.

notes

Recipe also may be prepared using approximately 3 to 4 pounds Veal Cutlets (IMPS/NAMP 1336); panbroil approx. 4 to 5½ ounces veal per serving, 1 to 2 minutes per side.

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cuisines North & South American
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