Citrus-Rubbed Veal Chops With Sunshine Salsa
6 well-trimmed veal loin or rib chops, cut 1 inch thick (approx. 8 ounces each)
1/2 teaspoon salt
1/2 teaspoon grated lime peel mint sprigs
Salsa:
1 mango, peeled, seeded, cut into 1/2-inch pieces
1/2 cup prepared salsa
1/4 cup minced red onion
2 tablespoons fresh lime juice
In medium bowl, combine salsa ingredients. Cover and refrigerate until
serving time.
In small bowl, combine salt and lime peel. Rub into both sides of veal chops.
Place chops on grid over medium, ash-covered coals. Grill, uncovered, 12 to
14 minutes until veal is medium doneness, turning occasionally.
Serve chops with salsa. Garnish with mint sprigs.
Makes 6 servings (serving size: 1 chop and 1/3 cup of salsa).
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