Broiled Veal Loin Chops With Quick Peach Chutney Recipe


Health IndexAverageCuisine
Main IngredientInterest Group


 Veal loin chops2 Pound (4 Large Sized, 1/2 Pound Each)
For the chutney:
 Canned peaches/3 large fresh peaches, peeled1 Pound, drained (Packed Without Sugar)
 Sweet red pepper1⁄2 , finely diced
 Minced shallots1⁄4 Cup (4 tbs)
 Golden raisins2 Tablespoon
 Rice vinegar2 Tablespoon
 Brown sugar2 Tablespoon
 Dried hot red peppers2
 Fresh ginger slice/1/2 teaspoon ground ginger1 , peeled and minced
 Ground cinnamon1⁄4 Teaspoon
 Ground turmeric1⁄4 Teaspoon
 Ground cloves1⁄8 Teaspoon

Nutrition Facts

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


Dice the peaches.
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.