Servings: 4
Ease of Preparation: Medium
Ingredients
- Rosemary Mustard:
- 1 cup (240 ml) whole-grain mustard
- ¼ cup (60 ml) sherry vinegar
- 1 teaspoon (5 ml) honey
- Salt
- 2 sprigs rosemary
- Grilled Veal Chops:
- ¼ cup (60 ml) honey
- 2 tablespoons (30 ml) vegetable oil
- 1 tablespoon (15 ml) apple cider vinegar
- 1 teaspoon (5 ml) ground cumin
- ½ teaspoon (2.5 ml) cayenne pepper
- 8x 3-ounce (85 g) bone-in veal chops
- Salt and pepper
- Grilled Peaches
- 1x 15-ounce (425 g) can of peaches, drained well and pat very dry
- 1 tablespoon (15 ml) avocado oil
- 2 teaspoons (10 ml) brown sugar
- 1 teaspoon (5 ml) ground cinnamon
Method
- For the Rosemary Mustard:
- In a bowl, combine the mustard, vinegar, and honey. Season with salt and whisk to combine.
- Using a kitchen torch, lightly toast the rosemary sprigs. They shouldn’t burn, but a bit of smoke is fine. Allow the sprigs to cool.
- Strip the leaves from the springs, chop finely, and whisk into the mustard mixture. Reserve until needed.
- For the Grilled Veal Chops:
- In a bowl, combine the honey, oil, vinegar, cumin, and cayenne. Mix thoroughly.
- Place the veal chops in a shallow baking dish, and pour the marinade mixture over them. Cover the dish and refrigerate for 45 minutes to 1 hour.
- Preheat the grill to medium-high.
- Remove the chops from the marinade, season with salt and pepper and transfer to the grill.
- Cook until nicely charred, 3-4 minutes per side.
- Remove the chops from the grill and allow to rest on a cutting board for 5-10 minutes before serving.
- For the Grilled Peaches:
- While the veal rests, grill the peaches: lower the heat under the grill to medium.
- Lightly brush the peaches with the oil. Set the peaches cut side down on the grill. Do not crowd the peaches. Allow to cook for 2-3 minutes.
- Flip the peaches, sprinkle with the sugar and cinnamon, and allow to cook 2-3 minutes more.
- Remove from the grill and serve immediately alongside the Grilled Prok Chops and a dollop of Rosemary Mustard.
