How to make it

  • Sauce:
  • Bake red pepper at 425 degrees for 15-20 minutes or until the skin begins to char and blister. You may need to use the boiler.
  • Place the pepper in a bowl and cover with plastic wrap to trap the steam. Set aside for at least 10 minutes
  • Cut off the top of the pepper, remove the seeds, and peel away the skin
  • Roughly cut the pepper and place in a food processor or blender along with the remaining sauce ingredients
  • Process until smooth
  • Cover and refrigerate until 20 minutes before you are ready to serve
  • Rub:
  • Mix all ingredients together in a small bowl using your fingers to make sure the spices all blend together
  • Trim the chops of any excess fat and allow to stand at room temperature for 20 to 30 minutes prior to cook time
  • Brush lightly with olive oil
  • Apply equal amounts of the rub to all sides of each chop
  • Grill over medium heat, turning only once, until the chops are slightly pink in the center. About 12-20 minutes.
  • Remove from the grill and allow to rest for 3-5 minutes before serving with the sauce.
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People Who Like This Dish 2
Reviews & Comments 2

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  • davidwhittaker 10 years ago
    I did not think so, just don't use too much of the sauce. I ate most of mine without the sauce but my wife enjoyed the sauce on it.
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  • kitchenaglow 10 years ago
    David - This is an intriguing recipe, and I would like to know if these flavor combinations over-powered the veal.
    Was this review helpful? Yes Flag

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