From Lucy Waverman’s column in The Globe and Mail

1/4 c. grainy mustard
1/4 cup chopped fresh basil
2 T. soy sauce
2 T. olive oil
fresh ground pepper to taste
4 375-gram (12-oz) Frenched veal chops

PESTO:
1/2 c. garlic scapes, coarsely chopped
1/4 c. basil, coarsely chopped
1/2 c. grated Parmesan
2 T. fresh lemon juice
1/4 c. olive oil
salt and pepper to taste

Combine grainy mustard, basil, soy sauce and olive oil. Season with pepper. Spread over veal chops and leave to marinate for 30 minutes.

To make pesto, combine garlic scapes, basil, Parmesan, lemon juice and olive oil in a food processor and process just until it forms a chunky mixture. Season with salt and pepper.

Preheat BBQ grill to high. Place chops on oiled BBQ grill and grill about 6 minutes a side or until still pink. Remove from grill and let sit for 5 minutes.

Serve with pesto on the side.

Serves 4.

Possibly the best veal chop recipe we’ve ever made!


Barb Popel
August 2007

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