Grilled Veal Rib Chops with Dijon-Chickpea Salad & Spiced Tomato Chutney

Grilled Veal Rib Chops with Dijon-Chickpea Salad & Spiced Tomato Chutney
12 servings


Ingredients Weights Measures
Creamy Dijon Sauce
dry mustard 1-3/4 oz. 2/3 cup
hot water 2 fl oz 1/4 cup
KRAFT MAYO Real Mayonnaise 8 oz. 1 cup
GREY POUPON Classic Dijon Mustard 4 oz. 1/2 cup
white wine vinegar 4 fl oz 1/2 cup
honey 1-3/4 oz. 2 Tbsp.
kosher salt 1/2 oz. 4 tsp.
ground smoked Tellicherry black pepper - 1 tsp.
grapeseed oil 3 fl oz 6 Tbsp.
Spiced Tomato Chutney
oil 3 fl oz 6 Tbsp.
red mustard seed 3/4 oz. 4 tsp.
nigella seed - 1/2 tsp.
fresh bay leaves - 1 each
shallots, finely chopped 4-3/4 oz. 2/3 cup
garlic, finely chopped 2-3/4 oz. 1/2 cup
gingerroot, finely chopped 2-1/4 oz. 6 Tbsp.
smoked sea salt 3 oz. 1/4 cup
ground Indian coriander 1/2 oz. 3 Tbsp.
ground cumin 1/2 oz. 3 Tbsp.
ground cloves - 1/4 tsp.
ground mace - 1/8 tsp.
sherry vinegar 5 fl oz 2/3 cup
canned tomato paste 4-1/4 oz. 1/2 cup
canned stewed tomatoes, undrained 48 fl oz 1-1/2 qt.
sugar 12-1/2 oz. 1-3/4 cups
maple syrup 4 fl oz 1/2 cup
honey 3-3/4 oz. 1/3 cup
Mustard-Chickpea Salad
canned chickpeas (garbanzo beans), rinsed 3 lb. + 12 oz. 2-1/4 qt.
baby arugula 6 oz. 1-1/2 qt.
fennel bulbs, shaved 9 oz. 3 cups
red onions, shaved 6 oz. 1-1/2 cups
watermelon radishes, julienned 4-1/4 oz. 1-1/2 cups
curly-leaf parsley 1-3/4 oz. 1-1/2 cups
fresh dill, chopped 1-1/4 oz. 3/4 cup
Veal Rib Chop
veal rib chops (12 oz.), 1 inch thick, trimmed 9 lb. 12 each
salt and black pepper - to taste
extra virgin olive oil 2 fl oz 1/4 cup


CREAMY Dijon Sauce: Whisk dry mustard and water until well blended. Stir in all remaining ingredients except oil. Gradually whisk in oil until well blended. Refrigerate until ready to use.

SPICED Tomato Chutney: Heat oil in stockpot on medium-high heat. Add mustard and nigella seed; cook and stir until fragrant.

STIR in bay leaves, shallots, garlic and ginger. Cook and stir 6 min. or until shallots are tender. Stir in salt and remaining seasonings; cook and stir until seasonings are aromatic.

DEGLAZE pan with vinegar. Stir in tomato paste; cook until thickened. Stir in remaining ingredients. Cook on medium heat 45 to 50 min. or until thickened to jam-like consistency. Cool. Refrigerate until ready to use.

MUSTARD-CHICKPEA Salad: Combine ingredients.

FOR each serving: Season 1 chop with salt and black pepper. Grill on medium heat 9 min. on each side or to desired doneness. Let stand 6 min.

TOSS 1 cup Mustard-Chickpea Salad with 2 Tbsp. Creamy Dijon Sauce.

MOUND 1/2 cup Mustard-Chickpea Salad onto serving plate; top with chop, 2 Tbsp. Spiced Tomato Chutney and additional 1/2 cup Mustard-Chickpea Salad. Drizzle chop and plate with 1 tsp. oil.

Kraft Kitchens Tips

Make Ahead
Creamy Dijon Sauce and Spiced Tomato Chutney can be stored in refrigerator up to 3 days before using as directed.
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