Whiskey Sour Veal Chops

Whiskey Sour Veal ChopsHot off the grill and slathered with a sticky whiskey sour marinade these saucy Ontario veal chops are irresistible.

Marinade:
2 cloves garlic, minced
1 tbsp (15 mL) bourbon or whiskey
1 tbsp (15 mL) grated fresh gingerroot
2 tsp (10 mL) orange juice
1/2 tsp (2 mL) each salt and fresh cracked pepper
1/4 tsp (1 mL) cayenne pepper
6 Ontario veal chops (about 3/4-inch thick)

Sauce:
1/2 cup (125 mL) brown sugar
1/4 cup (50 mL) bourbon or whiskey
1/4 cup (50 mL) orange juice
1/4 cup (50 mL) crushed tomatoes
2 tbsp (25 mL) fancy molasses
2 cloves garlic, minced

Mix together garlic, bourbon, ginger, orange juice, salt, pepper and cayenne and rub all over veal. Cover and refrigerate for 2 hours and up to one day.

In saucepan, mix together sugar, bourbon, orange juice, tomatoes, molasses and garlic; boil over medium high until reduced by half, about 10 minutes.

Grill veal chops over medium high heat for 5 minutes per side. Brush with sauce and grill until caramelized and veal is just slightly pink, about 3 minutes per side.

Makes 6 servings.

Tip: You can substitute similar cuts of meat or poultry in this recipe. Adjust cooking times according to meat used.

Per serving: about 360 cal, 24 g pro, 14 g total fat (5 g sat fat), 25 g carb, 0g fibre, 95 mg chol, 280 mg sodium. %RDI: iron 8%, calcium 6%, vit A 2%, vit C 10%

Source: www.OntarioMeatProducts.ca