Tropical Chops Recipe - Cooking Index
4 | Veal rib chops, 1-inch thick - (8 oz ea) | |
3 tablespoons | 45ml | Fresh lime juice |
3 tablespoons | 45ml | Honey |
2 tablespoons | 30ml | Grated fresh ginger |
1/2 tablespoon | 7.5ml | Grated lime peel |
Stir together lime juice, honey, ginger, and lime peel. Place veal rib chops in utility dish just large enough to hold chops. Brush lime mixture liberally over both sides of chops. Refrigerate, covered, 30 minutes while preparing coals. Remove chops from dish; brush with any remaining lime mixture. Place chops on grid over medium coals and grill 12 to 14 minutes, turning once for medium (160 degrees), or to desired doneness. This recipe serves 4.
Source:
VEAL ... A GREAT TASTE OF SUMMERTIME! by The National Live Stock and Meat Board - (cookbooklet by mail) - Send name and address to - Grilled Veal Leaflet, National Live Stock & Meat Board, Dept. CD, 444 N. Michigan Ave., Chicago, IL 60611 - As reprinted in the Jul/Aug, 1993 issue of Cookbook Digest
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