Shake up your weeknight routine with these tender chops. Their intense sweet and spicy flavour will have you making them again and again.
- 1/3 cup dry sherry
- 1/4 cup oyster sauce
- 1/4 cup honey
- 2 tsp Asian chili sauce
- 2 cloves garlic, minced
- 2 tbsp ginger, minced
- 1/3 cup cilantro, chopped
- 4 veal chops
- Combine first 6 ingredients in a glass dish or in a heavy-duty resealable bag. Add the veal chops and marinate for 15 minutes at room temperature, or up to 6 hours in the refrigerator.
- Preheat the barbecue on HIGH, and brush cooking grids with oil to prevent sticking. Place veal chops on the grill, and reduce heat to MEDIUM. Close the cover, and cook for 10-15 minutes, turning halfway through the cooking time. Place the chops on a serving platter, and garnish with chopped cilantro.
- Meanwhile, pour the reserved marinade into a saucepan, and place on the sideburner. Bring to a boil and cook for 2-3 minutes. Serve alongside the chops.