Caribbean Jerk Veal Chops

Servings:
4
Prep Time:
10 mins.
Cook Time:
15 mins.

Ingredients

  • 6 large green onions (3 oz.), coarsely chopped
  • 1 habanero chili pepper or Scotch Bonnet chili pepper (1/4 oz.), seeded
  • 1 large clove garlic, smashed
  • 1/4 cup reduced-sodium chicken broth or water
  • 3 tablespoons fresh thyme leaves
  • 2 tablespoons dark rum
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • 3/4 teaspoon ground allspice
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 tablespoon olive oil
  • 4 loin veal chops, each 3/4 “ to 1” thick (about 2 lbs.)

Preparation

  1. Preheat oven to 375° F. 
  2. Place green onions, chili pepper, garlic, chicken broth, thyme leaves, rum, honey, vinegar, allspice, cinnamon and nutmeg in blender; blend until smooth.
  3. Heat olive oil In 12” skillet with heat-safe handle over medium heat, add veal chops and sear, 2 to 3 minutes, turning once.
  4. Pour jerk sauce over veal chops; place skillet in oven. Cook 8 to 12 minutes or until internal temperature of 145° F. Remove skillet from oven; let chops rest 5 minutes before serving.


Source: Funded by the Beef Checkoff