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Combine all sauce ingredients in a medium bowl and mix well.
Brush veal loin chops with one quarter of the sauce.
Marinate chops in refrigerator for 4 to 6 hours.
When ready to cook, preheat the barbecue (BBQ) to medium-high.
Season chops with salt and pepper.
Cook chops for 3 minutes on each side.
Remove meat, cover lightly with aluminum foil and let rest for about 5 minutes.
Serve with remaining chimichurri sauce.
Accompaniments: sweet potato fries and BBQ corn Note: Chimichurri sauce can be prepared the day before, but must be kept cool. It is preferable to consume it before 48 hours.
Source : Veau du Québec & Famille Fontaine
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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