FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Meat RecipesVeal Recipes >  Veal Chops with Cherry BBQ Sauce

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

VEAL CHOPS WITH CHERRY BBQ SAUCE

Semi-Homemade Grilling 2
by Sandra Lee
This is the richest, reddest BBQ sauce you'll rind! Bottled sauce is deliciously doctored with cherry preserves and tart pie cherries to make a sweet and tangy syrup that will have tender veal chops zinging with Flavor. Sugar burns quickly, so brush on the sauce near the end.
Prep: 20 minutes
Grill: 10 minutes
Makes: 4 servings


Ingredients

• 4½ pounds veal loin chops, cut 1 inch thick
• 1 tablespoon garlic-and-herb seasoning, Old Bay
• 2 teaspoons salt-free lemon pepper, McCormick

FOR CHERRY BBQ SAUCE:
• 1 can (15-ounce) red tart pie cherries, drained, Oregon
• 1 cup barbecue sauce, Bull's-Eye
• 1/2 cup cherry preserves, Smucker's
 

Directions

1. Season chops with garlic-and-herb seasoning and lemon pepper. Set aside.

2. For Cherry BBQ Sauce, in a medium saucepan, combine cherries, barbecue sauce, and preserves. Bring to a boil; reduce heat to medium. Simmer For 10 minutes. Remove From heat and cool. Transfer to a food processor and blend until smooth.

3. Set up grill for direct cooking over medium-high heat. Oil grate when ready to start cooking. Place chops on hot, oiled grill and cook for 4 to 5 minutes per side. Turn and brush with Cherry BBQ Sauce and cook for 1 minute. Turn and brush with Cherry BBQ Sauce and cook about 1 minute more for medium (160 degrees F).*

4. Remove from heat and brush once more with Cherry BBQ Sauce. Serve hot with Cherry BBQ Sauce on the side.

Tip: To check for doneness, make a small cut in the thickest part of the meat; it should be slightly less done than you like it. Allow the chops to stand for 5 to 10 minutes (internal temperature will continue to rise slightly), brush with more glaze and serve as directed.

Indoor Method:
Prepare chops and Cherry BBQ Sauce as directed.
Place chops on foil-lined baking sheet or broiler pan. Broil 6 to 8 inches from the heat source for 5 to 6 minutes per side. Turn and brush with Cherry BBQ Sauce. Return to broiler and cook for 1 minute. Turn and brush with Cherry BBQ Sauce and cook about 1 minute more for medium (160 degrees F).

 

 

RELATED RECIPES

  Veal Recipes   |   Asian Style Veal Shank w/Gremolata   |   Braised Veal Cheeks, Pumpkin Polenta   |   Broiled Veal Chop   |   Broiled Veal Steak   |   Calf's Head (1846)   |   Classic Stuffed Breast of Veal   |   Grilled Veal Chops with Apples   |   Grilled Veal Chops, Oregano & Lemon   |   Herb Crusted Veal Tenderloin   |   Lemon Mustard Veal Chops   |   Medallions of Veal Chasseur   |   Mock Pigeons (1875)   |   Osso Buco   |   Osso Buco, Milanese   |   Osso Buco In Sauce   |   Osso Buco (Veal Or Lamb)   |   Panfried Veal Cutlets   |   Pecan Veal Roast, Mushroom Sauce   |   Rack of Veal, Chestnut Stuffing   |   Roman Saltimbocca   |   Sauteed Veal Medallions   |   Spanish Style Veal Shoulder   |   Spicy Veal Roast   |   Stuffed Veal Breast   |   Stuffed Veal Bundles, Pepper Sauce   |   Stuffed Veal Chops   |   Stuffed Veal Roast   |   Tangerine Veal Medallions   |   Veal Birdies Tidewater Style   |   Veal Breast w/Mushroom Rice Stuffing   |   Veal Chops with Cherry BBQ Sauce   |   Veal Chops a l'Orange   |   Veal Chops with Onions   |   Veal Cutlets with Bacon & Gruyere   |   Veal with Dark Rum & Port Wine   |   Veal and Fennel Fricassee   |   Veal Loin Chops with Sage   |   Veal Marsala Over Pasta   |   Veal Meatballs & Marsala Mushroom Sauce   |   Veal Meatloaf   |   Veal Medallions with Papaya   |   Veal and Peppers   |   Veal Roast with Irish Whiskey Cream   |   Veal Roulade Stuffed with Duxelles   |   Veal Scallopine, Orange Lime Sauce   |   Veal Scalloppine with Vanilla   |   Veal Tongue with Green Sauce  
  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

 

Popular Pages