Piri Piri Veal Loin Chops

Ingredients

  • 4 Quebec Veal loin chops
  • 45 ml (3 tbsp) coarsely chopped flat-leaf parsley

Piri Piri sauce

  • 250 ml (1 cup) canola oil
  • 80 ml (1/3 cup) lime juice
  • 60 ml (1/4 cup) piri piri sauce
  • 15 ml (1 tbsp) paprika
  • 5 ml (1 tsp) ground coriander
  • 3 cloves of garlic, peeled
  • 1 large white onion, sliced
  • 10 ml (2 tsp) fresh ginger, peeled and thinly sliced
  • 5 ml (1 tsp) salt
  • 3 ml (1/2 tsp) pepper

Preparation

  1. Except for parsley, place all sauce ingredients in a blender or food processor and blend until smooth.
  2. Brush veal loin chops with three-quarters of the sauce.
  3. Marinate chops in the refrigerator for 4 to 6 hours.
  4. When ready to cook, preheat the barbecue (BBQ) to medium-high.
  5. Season chops with salt and pepper.
  6. Cook chops for 3 minutes on each side.
  7. Remove meat, cover with aluminum foil and let rest for about 5 minutes.
  8. Just before serving, sprinkle with fresh parsley.

 

Side dishes: serve with skewers of baby potatoes, onion and coloured peppers brushed with remaining sauce.