Asian Spice-Crusted Veal Chops with Grilled Peach Salad in Tahini Vinaigrette

Ingredients

2 Quebec Veal frenched rib chops

Asian Spice Blend

• 45 ml (3 tbsp) sesame seeds
• 30 ml (2 tbsp) coriander seeds
• 30 ml (2 tbsp) fennel seeds
• 15 ml (1 tsp) coarse salt
• 15 ml (1 tsp) black pepper
• 10 ml (2 tbsp) cinnamon
• 10 ml (2 tbsp) star anise
• 10 ml (2 tbsp) dried flaked peppers

Sauce

• 60 ml (1/4 cup) tahini
• 30 ml (2 tbsp) light soya sauce
• 15 ml (1 tsp) honey (or sugar-free syrup)
• 15 ml (1 tsp) rice vinegar (or white wine vinegar)
• 15 ml (1 tsp) grated ginger
• 5 ml (1 tsp) ground turmeric

Salad

• 1 peach, cut into slices
• 1 red pepper, cut into strips
• 1/8 red cabbage, chopped
• The white part of a leek, cut into julienne strips (or 3 green onions, chopped)
• 60 ml (1/4 cup) cilantro, chopped
• 30 ml (2 tbsp) sesame seeds

Preparation

1. Preheat the oven to 175°C (350°F).
2. Place the peach slices in a pan sprayed with oil over medium heat (or on the BBQ). Cook for 3 minutes on each side. Set aside.
3. Using a mortar and pestle, coarsely grind the spices. In a bowl, coat the chops with the spice mixture, pressing lightly to coat well.
4. In the same skillet over high heat, sear the chops for 1 minute on each side. Bake for 5 to 10 minutes, depending on the size of the cutlets and the desired doneness. Let stand 5 minutes before slicing.
5. Put all the sauce ingredients in a glass. Season with salt and pepper and mix.
6. Put the sliced grilled peaches and all other salad ingredients in a bowl. Add the desired amount of sauce and mix well.
7. Serve the chops with the salad and an additional drizzle of sauce.

Notice: the veal chops are delicious seasoned with just salt and pepper. 

Recipe from Le Fit Cook.