How to make it

  • 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.

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