Recipes Featuring U.S. Veal
Caribbean Jerk Veal Chops
Recipe courtesy of The Beef Checkoff
Serves 4
| INGREDIENTS | Quantity |
| green onions | 6 large (3 oz.), coarsely chopped |
| habanero chili pepper or scotch bonnet chili pepper | 1 (1/4 oz.), seeded |
| clove garlic | 1 large, smashed |
| reduced-sodium chicken broth or water | ¼ cup |
| fresh thyme leaves | 3 tablespoons |
| dark rum | 2 tablespoons |
| honey | 1 tablespoon |
| apple cider vinegar | 1 tablespoon |
| ground allspice | ¾ teaspoon |
| cinnamon | ¼ teaspoon |
| nutmeg | ¼ teaspoon |
| olive oil | 1 tablespoon |
| loin veal chops | 4, each ¾ to 1-inch thick (about 2 pounds) |
Instructions
Preheat oven to 375 F. Place green onions, chile pepper, garlic, chicken broth, thyme leaves, rum, honey, vinegar, allspice, cinnamon and nutmeg in blender; blend until smooth.
In a 12-inch skillet with heat-safe handle over medium heat, in hot olive oil, sear veal chops, 2–3 minutes, turning once.Pour jerk sauce over veal chops; place skillet in oven. Cook 8–12 minutes or until internal temperature of 145 F. Remove skillet from oven; let chops rest 5 minutes before serving.
