Veal Chops L'orangerie

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prepare

cook

serves

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

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

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.