| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
Meat |
6 |
Servings |
INGREDIENTS
| 6 |
|
Veal chops; 1-1/2 inch thick |
| 1 |
|
Lime |
| 2 |
|
Cloves garlic |
| 1 |
ts |
Ground Mexican oregano |
| 1 |
lg |
Onion |
| 1/2 |
c |
Unsalted butter |
| 4 |
|
Fresh New Mexico hot green chiles; parched, peeled, seeded & chopped |
| 1 |
lg |
Hess avacado |
|
|
Watercress sprigs |
| 12 |
|
Cherry tomatoes |
INSTRUCTIONS
Place chops in single layer on baking sheet. Cut lime in half, squeeze
juice evenly over both sides of each chop. Press garlic, evenly distribute
among chops, rubbing it into both sides; sprinkle oregano evenly over
chops; set aside. Cut onion in thin slices, separate into rings. Melt
butter in large heavy skillet, add onion rings & cook quickly until browned
on bottom. Push evenly around sides of skillet. Add chops and cook until
browned on bottom. Turn; evenly spread chiles around chops & cook quickly
just to brown 2nd side. Reduce heat to low, cover & cook 10 minutes. Halve
& pit avacado, cut each lengthwise in 6 slices. Serve chops on warmed
plates; spoon pan juices evenly over them. Top each chop with 2 avacado
slices & arrange watercress & 2 cherry tomatoes along 1 side. Serve
chile-onion mixture from skillet on other side. 6 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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