Veal Chops & Pineapple Salsa
Recipe courtesy of The Beef Checkoff.
4 veal chops, cut 1-inch thick (about 8 ounces each)
1/2 teaspoon salt
1/2 teaspoon grated lime peel
1 cup crushed pineapple, drained
1/2 cup prepared salsa
1/4 cup minced red onion
2 tablespoons fresh lime juice
- Combine salsa ingredients in medium bowl; cover and refrigerate.
- Combine salt and lime peel; press onto veal chops. Place chops on grid over medium, ash-covered coals.
- Grill, uncovered, 12 to 14 minutes for medium doneness, turning occasionally. Serve with salsa.
Makes 4 servings.
Recipe and photograph courtesy of The Beef Checkoff.