Grilled Veal Chops with Onion and Red Bell Pepper Chutney

Chef Richard 4 Servings 30 minutes

Upscale veal chops are spiced with an aromatic chutney, made special with red onion, jalapeño, cinnamon and red wine vinegar.


  • ⅓  cup fresh lemon juice
  • ¼  cup olive oil
  • 2  tablespoons chopped fresh thyme
  • 2  tablespoons minced shallot
  • 1  garlic clove, minced
  • 4  1-inch thick veal chops (about 10 ounces each)
  • Onion and Red Bell Pepper chutney (see recipe below)

Onion and Red Bell Pepper Chutney:

  • 4  red bell peppers
  • 1  tablespoon olive oil
  • 1  tablespoon olive oil
  • 1  jalapeno chile, halved
  • 2  garlic cloves, chopped
  •  ½  cinnamon stick
  • 1  bay leaf
  • 2  tablespoons red wine vinegar
  • ¼  cup low-salt chicken broth
  • 1  teaspoon tomato paste


  • Whisk first 5 ingredients in small bowl to blend for marinade. Place veal chops in shallow dish in single layer. Pour marinade over and turn to coat. Let stand 1 hour at room temperature.
  • Prepare barbecue (medium-high heat). Remove veal from marinade. Sprinkle veal with salt and pepper. Grill veal, with some marinade still clinging, to desired doneness, about 5 minutes per side for medium-rare. Transfer to plates. Top with chutney and serve.

Onion and Red Bell Pepper Chutney:

  • Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed, and coarsely chop peppers.
  • Heat oil in heavy large skillet over medium-high heat. Add onion and sauté until deep golden brown about 10 minutes. Add roasted bell peppers, jalapeño, garlic, cinnamon stick and bay leaf; sauté 2 minutes. Add vinegar, then broth and tomato paste. Reduce heat and simmer until chutney is thick and chunky, stirring occasionally, about 20 minutes. Discard jalapeno, cinnamon stick and bay leaf. Cool. (Can be prepared 3 days ahead. cover and chill. Bring to room temperature before serving.)