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Categories:
lemons corn oil honey white wine Worcestershire sauce dry mustard thyme onion white pepper veal loin chops
Viewed: 23 - Published at: 3 years agoIngredients
- juice of 2 large lemons (about 1/2 c.), reserve rind
- 1/2 c. corn oil
- 1/2 c. honey
- 1 Tbsp. white wine Worcestershire sauce
- 1/4 tsp. dry mustard
- 1/2 tsp. thyme
- 1 large onion, sliced into rings
- 1/8 tsp. white pepper
- 4 veal loin chops (3/4 to 1-inch thick)
Method
- Combine all ingredients, except veal chops, in a glass dish, stirring to blend and coat the onion rings.
- Add the veal and marinate 24 hours in the refrigerator.
- The marinade should cover the meat.
- Remove from the refrigerator about 30 minutes before grilling.
- Place onion rings on a square of heavy-duty foil and form a tight pouch.
- Place pouch on grill and preheat the grates about 15 minutes, covered.
- Grill the chops over medium heat approximately 10 minutes on the first side and 5 minutes on the second until glazed and browned.
- Remove to a warm platter.
- Open foil pouch and place onion rings on chops before serving.
- Cut reserved lemon rind into rings for garnish.
