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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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