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CATEGORY CUISINE TAG YIELD
Meats Meat 4 Servings

INGREDIENTS

4 Onions
1/3 c Unsalted butter, melted
1/4 c Packed dark brown sugar
1 t Fresh ground white pepper
Fresh grated nutmeg to taste
4 Veal chops, 2" thick
3 Cloves garlic, crushed
Fresh ground black pepper
to taste

INSTRUCTIONS

Peel onions, cut in half crosswise. Brush onion evenly with half the
melted butter. Place each onion half, cut side up, on a square of  foil
large enough to encircle it. Sprinkle each with 1/2 Tbs brown  sugar,
then with white pepper & nutmeg. Fold foil around onions; seal  edges
of foil securely. Set aside. Brush both sides of veal with  remaining
melted butter. Divide garlic among chops, rub it into both  sides of
chops. Sprinkle with black pepper. Prepare bed of coals.  Adjust grill
to 4 inches above coals, grease lightly. Place onions on  grill & cook
10 minutes, then start chops. Grill to desired doneness,  turning once
(7-8 minutes per side for medium-rare). When meat is  done, onions
should be tender throughout & golden on outside. Serve  veal & onions
very hot, placing 2 onion halves alongside each chop.  Makes 4
servings.  From the <Hotter Than Hell!>, by Jane Butel, ISBN
0-89586-646-3  (0-89586-542-4 paperback).  Downloaded from Glen's MM
Recipe Archive,  http://www.erols.com/hosey.

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