• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Norman Van Aken's East-West Barbecued Veal Chops

  • Recipe Submitted by on

Category: Meat, Beef

 Ingredients List

  • 1/4 c Roasted Spanish peanuts
  • 1 1/4 tb Hot chile oil
  • 3 Cloves garlic; minced
  • 3/4 tb Minced ginger root
  • 1 tb Minced shallots
  • 1 tb Chopped cilantro
  • 1/4 c Sherry vinegar
  • 2 tb Hoisin sauce
  • 2 tb Asian hot chile sauce
  • 2 1/2 tb Soy sauce
  • 2 1/2 tb Asian sesame oil
  • 2 1/2 tb Plum sauce
  • 2 1/2 tb Honey
  • 4 Veal chops; trimmed; cut 1"
  • -thick
  • Salt
  • Freshly ground pepper


Puree peanuts and chile oil in food processor. Add garlic, ginger,
shallots, cilantro, vinegar, hoisin sauce, hot chile sauce, soy sauce,
sesame oil, plum sauce and honey and pulse until mixed. (Marinade can be
made up to 3 days ahead and refrigerated.)

Place chops in single layer in shallow glass dish. Pour 1/2 marinade over
chops, turning to coat. Marinate in refrigerator at least 6 hours but no
more than 12. Reserve remaining marinade for sauce.

Let chops come to room temperature before cooking. Remove from marinade and
shake off excess. Discard marinade. Season chops with salt and pepper to

Grease grill grate or broiler rack. Grill chops over high heat, turning as
necessary to prevent scorching, until seared on both sides, 7 to 10 minutes
for medium rare, depending on thickness of chops. Or broil about 8 inches
from heat source, turning as necessary to prevent scorching, until seared
on both sides, about 8 minutes for medium rare. Insert point of sharp knife
into thickest part of chop to check for doneness.

Let rest on warm platter 5 minutes before serving. Serve hot and pass
reserved sauce.

[YIELD 4 servings. Each serving: 316 calories; 1,949 mg sodium; 57 mg
cholesterol; 18 grams fat; 24 grams carbohydrates; 17 grams protein; 0.79
gram fiber.]

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