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

1. 1

   Creamy Dijon Sauce: Whisk dry mustard and water until well blended.

2. 2

   Stir in all remaining ingredients except oil.

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   Gradually whisk in oil until well blended.

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   Refrigerate until ready to use.

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   Spiced Tomato Chutney: Heat oil in stockpot on medium-high heat.

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   Add mustard and nigella seed; cook and stir until fragrant.

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   Stir in bay leaves, shallots, garlic and ginger.

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   Cook and stir 6 min.

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   or until shallots are tender.

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    Stir in salt and remaining seasonings; cook and stir until seasonings are aromatic.

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    Deglaze pan with vinegar.

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    Stir in tomato paste; cook until thickened.

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    Stir in remaining ingredients.

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    Cook on medium heat 45 to 50 min.

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    or until thickened to jam-like consistency.

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    Cool.

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    Refrigerate until ready to use.

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    Mustard-Chickpea Salad: Combine ingredients.

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    For each serving: Season 1 chop with salt and black pepper.

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    Grill on medium heat 9 min.

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    on each side or to desired doneness.

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    Let stand 6 min.

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    Toss 1 cup Mustard-Chickpea Salad with 2 Tbsp.

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    Creamy Dijon Sauce.

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    Mound 1/2 cup Mustard-Chickpea Salad onto serving plate; top with chop, 2 Tbsp.

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    Spiced Tomato Chutney and additional 1/2 cup Mustard-Chickpea Salad.

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    Drizzle chop and plate with 1 tsp.

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    oil.

* Per serving · 4 servings · Values may vary.