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 4-6
servings
preparation time for marinade 2-3 hours
cooking
time 20 minutes
Ingredients
4-6 veal chops about 1½
inch
thick 4cm
½ teaspoon thyme leaves crumbled 2.5ml
½ teaspoon ground cumin 2.5ml
½ teaspoon chili powder 2.5ml
¼ teaspoon red pepper ground, dry 1ml
1½ teaspoons salt 7.5ml
1 small onion minced
½ cup cider vinegar 120ml
¼ cup salad oil 60ml
¼ cup ketchup 60ml
1 clove garlic sliced
 Directions
Combine
all ingredients, except the veal chops, in a mixing bowl.
Add the chops to a shallow dish and pour the marinade over them.
Let stand 2-3 hours.
Broil the chops slowly over propane barbecue or charcoal fire until brown
on both sides.
Chops that are 1 inch thick (2.5cm) will take approximately 10 minutes per
side turning at least twice during that time.
Baste the chops with the sauce left over from the marinade as often as the
meat looks dry.
Remove the chops from the grill to a serving platter.
A suggestion to serve this with would be, baked potatoes with sour cream
and chopped fresh green onions, accompanied by fresh broccoli warmed with
garlic butter and slivered almonds..
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