Vicious veal chops
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Veal chops; 1-1/2 inch thick | |
| 1 | Lime | |
| 2 | Cloves garlic | |
| 1 | teaspoon | Ground Mexican oregano |
| 1 | large | Onion |
| ½ | cup | Unsalted butter |
| 4 | Fresh New Mexico hot green chiles; parched, peeled, seeded & chopped | |
| 1 | large | Hess avacado |
| Watercress sprigs | ||
| 12 | Cherry tomatoes | |
Directions
Place chops in single layer on baking sheet. Cut lime in half, squeeze juice evenly over both sides of each chop. Press garlic, evenly distribute among chops, rubbing it into both sides; sprinkle oregano evenly over chops; set aside. Cut onion in thin slices, separate into rings. Melt butter in large heavy skillet, add onion rings & cook quickly until browned on bottom. Push evenly around sides of skillet. Add chops and cook until browned on bottom. Turn; evenly spread chiles around chops & cook quickly just to brown 2nd side. Reduce heat to low, cover & cook 10 minutes. Halve & pit avacado, cut each lengthwise in 6 slices. Serve chops on warmed plates; spoon pan juices evenly over them. Top each chop with 2 avacado slices & arrange watercress & 2 cherry tomatoes along 1 side. Serve chile-onion mixture from skillet on other side. 6 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .