There hasn't been a lot of Monday cooking lately; my physical therapy sessions have been moving around the weekdays and the St. Albans Hannaford is nearby.
I likes me some Hannaford sushi on Mondays, no kidding there.
Thin veal chops are perfect for pan frying, but are easily done with less clean-up on the grill. These were thinner than usual. I coated them with a little EVOO and salt.
Placed on the hottest spots of an open grill (preheated on high) for about 5 minutes per side.
I turned these a couple of times to get even coloring. At the final turn, I added some sauce.
Any sauce with sugar should be added at the end, and never exposed to direct heat.
A few minutes to sear the final side, and done! I let them rest under foil and a heavy towel on the counter while I made a salad.
Easy to make rare chops on the grill. The sauce was a bit too sweet, next time I'll mix in a bit of mustard to get that sweet/sour flavor we prefer. Or maybe some chili to make it hot. Lots of possibilities.
