This is a very innovative southwestern dish. The sauce is superb, smoky and chile-flavored. My tester Daniel made this dish and my husband was the official taster. I've never seen two men dive into food the way they attacked this veal. Nothing was left on the plate but cleaned bones. It's one of those dishes that makes you smile because you know your guests really loved it. I think that's a big part of the reason we cook.
4 (10 to 12 ounce) cleaned, trimmed veal chops
2 cloves garlic, finely chopped
1/2 teaspoon charbroil or mesquite seasoning
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1 poblano chile, roasted
2 cups tomato sauce
2 cups finely chopped fresh tomatoes
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon chili powder
Salt and pepper to taste
Preheat oven to 400 degrees F. In a small bowl, mix the garlic and seasonings and rub on both sides of the veal chops. Heat a skillet over medium-high heat. When hot, sear chops until brown on both sides. Finish in the oven until chops reach 140 -145 degrees. Remove and let rest, loosely covered with foil for 5 to 7 minutes. Serve with Tomato Green Chili Sauce.
To make sauce, simmer tomato sauce over medium heat for 10 minutes. Add tomatoes and poblano chile. Simmer 15 minutes or until sauce is slightly thickened. Season with cumin, coriander, chili powder and salt and pepper.
The Great Ranch Cookbook
By Gwen Ashley Walters
Guest Ranch Link, LLC
Recipe Reprinted by permission.
This page created November 1999
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