Bon Appetit/October 2002

Grilled Veal Chops with Grape-Walnut Chutney
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 cups seedless red grapes (about 1-1/2 pounds), each cut in half 1/4 cup red wine vinegar 3 tablespoons sugar
2 tablespoons balsamic vinegar 1/2 cup chopped walnuts, toasted 3 tablespoons chopped fresh Italian parsley
8 8 to 10-ounce veal rib chops (each about 3/4 inch thick) olive oil fresh parsley sprigs (optional)
grape clusters (optional)



1 Heat large skillet over medium-high heat. Add halved grapes and toss until beginning to warm through, about 2 minutes. Add wine vinegar, sugar, and balsamic vinegar to grapes in skillet. Cook mixture until grape juices reduce slightly, stirring occasionally, about 10 minutes. Mix in walnuts and chopped parsley.
2 Bring chutney to boil over high heat; boil until juices thicken to syrup, about 1 minute. Season chutney with salt and pepper; transfer to bowl.
3 Prepare barbecue (medium-high heat) or preheat broiler. Brush veal chops on both sides with olive oil; sprinkle with salt and pepper. Grill or broil chops until cooked to desired doneness, about 4 minutes per side for medium-rare.
4 Transfer veal chops to platter; garnish with parsley sprigs and grape clusters, if desired. Serve chops with grape-walnut chutney.

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