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Broiled Veal Loin Chops With Quick Peach Chutney Recipe
|Veal loin chops||2 Pound (4 Large Sized, 1/2 Pound Each)|
|For the chutney:|
|Canned peaches/3 large fresh peaches, peeled||1 Pound, drained (Packed Without Sugar)|
|Sweet red pepper||1⁄2 , finely diced|
|Minced shallots||1⁄4 Cup (4 tbs)|
|Golden raisins||2 Tablespoon|
|Rice vinegar||2 Tablespoon|
|Brown sugar||2 Tablespoon|
|Dried hot red peppers||2|
|Fresh ginger slice/1/2 teaspoon ground ginger||1 , peeled and minced|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground turmeric||1⁄4 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
Serving size: Complete recipe
Calories 1210 Calories from Fat 228
% Daily Value*
Total Fat 25 g39.1%
Saturated Fat 0.18 g0.92%
Trans Fat 0 g
Cholesterol 360 mg
Sodium 369 mg15.4%
Total Carbohydrates 159 g52.8%
Dietary Fiber 14.3 g57.1%
Sugars 131.3 g
Protein 93 g186.5%
Vitamin A 126.4% Vitamin C 163.7%
Calcium 6.4% Iron 17.7%
*Based on a 2000 Calorie diet
Combine all the chutney ingredients in a 1 1/2- quart casserole, and microwave on high for 12 minutes, stirring once in the middle of the cooking time.
Let the chutney cool to room temperature.
Remove the dried red peppers.
Alternatively, put all the ingredients in a saucepan, adding 1/4 cup of the juice from the peaches (or water if you are using fresh peaches), and simmer over low heat for 30 minutes, stirring often.
If the chutney starts to stick, add more juice or water by the tablespoonful.
Broil the loin chops in a preheated broiler for 5 minutes per side.
Put each chop on a plate and top it with about 1/4 cup chutney.