Broiled Veal Loin Chops With Quick Peach Chutney Recipe
Ingredients
| Veal chops | 4 Large | |
| One 1-pound can of peaches, packed without sugar, drained, or 3 large fresh peaches, peeled | ||
| 1/2 of a sweet red pepper, finely diced | ||
| Shallots | 1/4 Cup (16 tbs), minced (For the chutney:) | |
| 2 tablespoons each golden raisins, rice vinegar, and brown sugar | ||
| 2 dried hot red peppers | ||
| 1 slice fresh ginger, peeled and minced, or 1/2 teaspoon ground ginger | ||
| 1/4 teaspoon each ground cinnamon and turmeric | ||
| Ground cloves | 1/8 Teaspoon (For the chutney:) | |
Directions
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.
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.
Chef
