Description
A recipe for Grilled Veal Chop With California Raisin Pilaf and Toasted USA-Grown Peanuts

Ingredients

• Veal
  
• 6 veal chops (about 10 ounces each)
  
• 1 12-ounce bottle garlic-olive oil marinade
  
• Salt and pepper, to taste
  
• Rice Pilaf
  
• 1 5.9-ounce package rice pilaf mix
  
• 1/2 cup California raisins
  
• 1 cup USA-grown peanuts, toasted
  
• 1/4 cup chopped parsley

Preparation
Combine chops and marinade in shallow pan; let stand 1 to 2 hours in refrigerator, turning occasionally.

Cook pilaf according to package directions. Add remaining ingredients to hot pilaf and mix together. Keep hot.

Remove chops from marinade. Discard used marinade and grill chops over high heat 5 to 6 minutes per side until done (145ˌF for medium rare). Spoon 1/4 cup pilaf onto each serving plate; arrange grilled veal chop on top. Serve immediately.

Nutrition
no information available

Serves
Serves: 6

Variations
no information available