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Aged Veal T-Bone Loin Chops with Spicy Chimichurri Sauce
2023-03-06
https://www.metro.ca/userfiles/image/recipes/recette-veau-12093.jpg
PT15M
PT06M
PT4H26M
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
4
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0
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4 Aged Veal T-bone loin chops Fontaine Family
Chimichurri sauce:
1/2 cup (125 mL) chopped flat-leaf parsley
2 tablespoons (30 mL) chopped oregano
2 cloves garlic chopped
1 French shallot minced
1/4 cup (60 mL) finely chopped chives
1 fresh hot pepper, seeded and finely chopped (Jalapeño)
1/4 cup (60 mL) red wine vinegar
2 tablespoons (30 mL) lemon juice
Zest of one lemon
3/4 cup (180 mL) canola oil
Salt and pepper to taste
Aged Veal T-Bone Loin Chops with Spicy Chimichurri Sauce
4
Main course
0:15
Preparation
0:06
COOKING
4:26
TOTAL TIME
Ingredients
-
4
Aged Veal T-bone loin chops Fontaine Family
-
Chimichurri sauce:
-
1/2 cup
(125 mL)chopped flat-leaf parsley
-
2 tablespoons
(30 mL)chopped oregano
-
2
cloves garlic chopped
-
1
French shallot minced
-
1/4 cup
(60 mL)finely chopped chives
-
1
fresh hot pepper, seeded and finely chopped (Jalapeño)
-
1/4 cup
(60 mL)red wine vinegar
-
2 tablespoons
(30 mL)lemon juice
-
Zest of one lemon
-
3/4 cup
(180 mL)canola oil
-
Salt and pepper to taste
Preparation
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
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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.
