Smoky Southwestern Veal Chops Recipe

How to make it

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• Place veal chops and chipotle chilies in a storage container or large sealable plastic bag.
• Pour in enough milk just to cover the meat.
• Cover the container or seal the bag securely.
• Refrigerate for at least 3 hours or for up to 24 hours.
• Discard the milk and chilies then rinse the chops and pat dry with paper towels.
• Preheat oven to 400.
• Using tongs pass arbol, Anaheim and ancho chilies, one at a time over a flame to toast briefly.
• Be careful not to blacken them.
• Using a mortar and pestle grind the toasted chilies with 1 teaspoon salt until coarsely crushed.
• Rub mixture onto both sides of each chop and set aside.
• In a large fry pan over medium high heat warm the oil.
• Brown chops turning once about 4 minutes per side.
• Transfer to a plate.
• Reduce the heat to medium and add the garlic and onion.
• Cook stirring often until they begin to soften about 6 minutes.
• Stir in the cilantro.
• Transfer onion mixture to a baking dish large enough to hold the chops in a single layer.
• Place chops along with any accumulated juices on the onions and pour stock around the meat.
• Roast until the chops are tender and the juices run clear about 14 minutes.
• Meanwhile place a small dry fry pan over high heat.
• Toast the pumpkin seeds with a pinch of salt shaking the pan constantly for 4 minutes.
• Transfer seeds to paper towels and set aside.
• When chops are ready transfer them and the onions to a warmed platter.
• Sprinkle with the pumpkin seeds and serve immediately.