AGED VEAL CHOP with PINEAPPLE and TURMERIC
Grain Fed veal
Veal Chop
15 min
Preparation
10 min
Cooking
4
Portions
Ingredients
- 2 Fontaine Family aged veal chops
- Salt and freshly ground pepper
marinade
- 15 mL (1 tbsp.) sriracha sauce
- 15 mL (1 tbsp.) honey
- 125 mL (1/2 cup) pineapple juice
- 5 mL (1 teaspoon) curry powder
- 2.5 mL (1/2 tsp.) ground turmeric
sauce
- 1 red onion, chopped
- 1 red bell pepper, cut into small pieces
- 4 slices pineapple, cut into pieces
- 10 mL (2 tsp.) turmeric powder
- 30 mL (2 tbsp.) vegetable oil
- 125 mL (1/2 cup) water
- 15 mL (1 tbsp.) honey
Preparation
- In a bowl, mix all the ingredients of the marinade together and pour into a large freezer bag and place the veal chops in the bag. Season with salt and pepper and mix well in the bag. Marinate for one hour.
- For the sauce, in a saucepan with the oil, gently heat the onion, bell pepper, pineapple and turmeric until lightly softened.
- Add water and honey. Add salt and pepper. Reduce by half.
- Prepare grill for direct heat, brush grates with oil and preheat to high.
- Place chops on hot grates and grill for 5 to 10 minutes on each side, depending on desired doneness. Rotate the meat 90° after 3 minutes of cooking to create a grid pattern.
- Remove chops from grill, place on a plate and cover with aluminum foil and allow to rest for 5 minutes.
- Arrange on a serving platter and serve with a bowl of sauce.
- Slice remaining pineapple, brush with olive oil and grill.