Preparation 5 mn / Cooking time 45 mn
Serves 6 people
- 4 veal chops
- 1 Tb Kosher salt
- 2 Tsp dried oregano
- ½ Tsp powdered garlic
- ½ Tsp powdered onion
- 9 oz/250 gr mango jam
- 4.5 oz/125 gr Ketchup
- 4.5 oz/50 gr butter
- 3 shallots, minced
- 1 crushed garlic
- 1 Tsp Espelette (or cayenne) pepper
1/ Mix the Kosher salt, dry oregano, powdered garlic and onion in a bowl.
2/ Sprinkle this evenly over the meat and rub in thoroughly.
3/ Put the mango jam, ketchup, butter, shallots and crushed garlic in a pan. Heat over medium fire for about 10 minutes, until desired consistency.
4/ Program the application to the “Veal” setting and insert the meat°it probe into the thickest part of a veal chop (without touching the bone).
5/ Over indirect heat on a barbecue or in an oven heated to 350°F/180°C until probe registers about 225°F/125°C.
6/ Glaze the veal chops with half of the mango glaze for another 10-15 minutes.
7/ Remove the meat from the heat once the probe sounds the alert. Glaze the chops with the rest of the mango mixture.
8/ Then cover with aluminum foil and let the meat stand for 15 minutes before serving.
Recipes proposed by Le barbecue de Rafa
Equipment used :