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Grilled Veal Chops with Smoky Peach Relish
Chef Raquel Fox gives us another reason to use the grill this season with her delicious, grilled and succulent lean veal chops served with a sweet and smoky peach relish.
SERVES
2
Ingredients
Smoky Peach Relish
- 2 cups (500 mL) cider vinegar
- ½ cup (125 mL) dark brown sugar
- 1 ½ tsp (7 mL) mustard seeds
- 2 tomatillos, husk removed, diced
- 4 ripe-firm Ontario Peaches, grilled, unpeeled and sliced 1-inch thick
- 1 cup (250 mL) roasted red peppers, diced
- ½ cup (125 mL) thinly sliced red onion rings
- Pinch of Smoked Salt for garnishing
- Fresh tarragon leaves, diced for garnishing
Grilled Veal Chops
- 2 veal or loin chops (about 2 lb/1 kg)
- ¼ cup (60 mL) garlic oil (or olive oil)
- Fine sea salt and pepper to taste
Directions
For the Smoky Peach Relish
- Grease grill grate and fire up the grill to medium-high heat. Line a baking sheet with parchment paper and set aside.
- Place a 4-quart (4L) saucepan on the stove over medium heat, add the vinegar, sugar, and mustard seeds.
- Bring the mixture to a boil and stir to dissolve sugar, let cook for 5 minutes for a syrup consistency.
- Add tomatillos, peaches, reduce the heat and cook for 3 minutes, add roasted red peppers and onions, and cook another 1-2 minutes. Remove from heat and ladle into sterilized jars.
For the Veal
- Rinse veal, pat dry with paper towels. Place chops on the baking sheet, drizzle with garlic oil, season with salt and pepper on both sides.
- Place chops on grill. Grill turning occasionally for about 8 minutes per side. Let rest for 3 minutes before serving.
To Serve
- Serve veal chops with potatoes, pasta or rice and add a generous amount of smoky peach relish.
- Garnish with smoked salt and fresh tarragon leaves.
