Mongolian Veal Chops

Recipe courtesy of The Beef Checkoff.

Recipe Ingredients:

4 veal chops, cut 1-inch thick (about 8 ounces each)

Marinade:
3 tablespoons soy sauce
2 tablespoons creamy peanut butter
2 tablespoons prepared plum sauce
1 tablespoon chopped fresh cilantro
2 teaspoons minced garlic
2 teaspoons minced fresh ginger
1/2 teaspoon hot pepper sauce

Mongolian Plum Sauce:
2/3 cup chicken broth
1/3 cup prepared plum sauce
2 tablespoons unseasoned rice vinegar
2 tablespoons soy sauce
2 teaspoons minced garlic
1/4 teaspoon hot pepper sauce

Cooking Directions:

1. Combine marinade ingredients in small bowl; whisk until blended. Remove 1/4 cup; cover and reserve in refrigerator.
2. Place veal chops and remaining marinade in food-safe plastic bag; turn chops to coat. Close bag securely and marinate in refrigerator 2 to 3 hours.
3. About 30 minutes before grilling, prepare sauce (see below).
4. Remove chops from marinade; discard marinade.
5. Place chops on grid over medium, ash-covered coals. Grill, uncovered, 12 to 14 minutes for medium doneness, turning occasionally. Brush with reserved marinade during last half of cooking.
6. Drizzle each chop with about 1 tablespoon sauce; serve with rice and remaining sauce.
7. For Mongolian Plum Sauce: Combine all ingredients in small saucepan; bring to a boil. Reduce heat to medium; cook 15 to 20 minutes or until reduced to about 1/2 cup. Keep warm.

Makes 4 servings.

Recipe and photograph courtesy of The Beef Checkoff.