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Veal Chops L'orangerie

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INGREDIENTS

2¼ cups vegetable oil, about 18 fl. oz.
1 cup + 2 tbsp. red wine vinegar, about 9 fl. oz.
¾ cup + 2 tbsp. frozen orange juice concentrate, thawed, about 7 fl. oz.
1 oz. fresh garlic, minced
grated orange peel
parsley sprigs
2 tbsp. salt
1 tbsp. hot pepper sauce
2 tsp. ground black pepper
1 oz. green onions, thinly sliced
48 (3 oz. each) veal rib chops, trimmed (IMPS/NAMP 1306), about 9 lb.
72 watermelon balls, about 4½ lb.
24 papaya wedges, about 1½ lb.
24 pineapple wedges, about 1½ lb.
24 lime wedges
24 mint sprigs

INSTRUCTIONS

  1. 1
    For Dipping Sauce: Combine all Dipping Sauce ingredients in blender container such as oil, vinegar, juice, garlic, orange peel, parsley, salt, pepper sauce and black pepper; process until smooth. Stir in green onions.
  2. 2
    Grill 2 veal chops to desired doneness. Plate with 3 melon balls, 1 wedge each papaya, pineapple and lime and 1 mint sprig. Serve with 1½ ounces Dipping Sauce.

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preparation methods
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cuisines European, French
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