Piri Piri Veal Loin Chops

Ingredients

• 4 Quebec Veal loin chops

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
• 45 ml (3 tbsp) coarsely chopped flat-leaf parsley

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.