RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5556
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| Recipe Name: |
Fire-Roasted Veal Chops with Maple-Horseradish Glaze - Copy - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Veal |
Kosher: |
No |
| Ethnicity: |
SouthWest |
Kosher for Passover: |
No |
| Preparation Time: |
5.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
15.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
25.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$7.75
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.5 Cup syrup, Maple
4 10-ozs veal, loin chop
2 Tablespoons oil, canola
1 Each salt and pepper
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Directions:
Whisk together the maple syrup, mustard, horseradish and ancho chile powder in a medium bowl and let sit at least 15 minutes. This can be made up to 2 days ahead and stored in the refridgerator. Bring to room temperature before using.
Preheat the grill to high or a grill pan over high heat.
Brush the chops on both sides with the oil and season with salt and pepper. Place the chops on the grill and cook until golden brown and slightly carmelized, 4 to 5 minutes. Reduce the heat to medium, turn the chops over, close the lid of the grill, or tent with aluminum foil, and continue to cook until medium, about 7 to 9 minutes more, brushing with the glaze during the last couple of minutes of cooking.
Remove the chops from the heat and let rest for 5 minutes before serving with the remaining glaze on the side. |
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| Nutrition per Serving: |
| Calories: |
563 |
Total Carbs: |
9.7 |
Net Carbs: |
8.6 |
| Cholesterol: |
230.0 |
Fat: |
38.1 |
Protein: |
50.55 |
| Fiber: |
1.08 |
Sodium: |
472.48 |
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