Ingredients
4 grain-fed veal chops, 180 g (6 oz) each
Sauce
60 g (2 oz) bacon, cut into strips
15 ml (1 tbsp) olive oil
250 ml (1 cup) pearl onions
30 ml (2 tbsp) ketchup
250 ml (1 cup) low-salt chicken stock
250 ml (1 cup) frozen lima beans
15 ml (1 tbsp) chilli seasoning
5 ml (1 tsp) dried marjoram
2 ml (1/2 tsp) crushed chilli pepper
Salt and freshly ground pepper to taste
Preparation
In a nonstick pan, cook the bacon strips at medium heat until the bacon is crisp. Drain the bacon on a paper towel, and set aside. Discard the cooking fat.
In the same pan, heat the oil at medium-low heat, and brown the pearl onions for 20 minutes, stirring from time to time to prevent them from sticking. Add the ketchup, chicken stock, lima beans, spices, salt and pepper; bring to the boil and reduce liquid for 5 minutes until the sauce is slightly thickened. Add the bacon strips and keep warm.
In the meantime, preheat the BBQ or heat a grill pan until hot. Salt and pepper the grain-fed veal chops and lightly oil the BBQ grill or the grill pan. Grill chops on medium-high heat for 5 minutes on each side, turning only once. Remove from heat and let rest for about 3 minutes.
Serve chops immediately with the sauce, along with a chayote salad and lemon juice vinaigrette.
