Recipe

Smokey Southwestern Veal Chops Recipe

	Chefmeow / All my dishes 2 years, 5 months ago Very impressive, very unique, very tasty, though slightly expensive main course you can be proud to put on the table. Enjoy Prep:10m Cook:30m Servings:6	Chefmeow
	main veal chops chipotle peppers arbol anaheim ancho garlic onions cilantro herbs easy elegant pumpkin unique

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merlin

Ingredients

6 loin veal chops trimmed of fat and edges scored

2 chipotle chilies

2-1/2 cups milk

1 dried arbol chili

1 dried Anaheim chili

1 ancho chili

1 teaspoon coarse salt

2 tablespoons vegetable oil

2 large garlic cloves minced

1 large yellow onion chopped

1/2 bunch fresh cilantro tough stems removed and leaves chopped

1/3 cup veal or chicken stock warmed

1 cup hulled pumpkin seeds

Directions

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 care 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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Comments

merlin 4 months ago said:
Very impressive indeed. And I bet that this preparation would be good with the much more mundane (and cheaper) thick pork chop.

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