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

Name: Grilled Veal Rib Chops with Dijon-Chickpea Salad & Spiced Tomato Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Creamy Dijon Sauce; 2/3 cup dry mustard; 1/4 cup hot water; 1 cup KRAFT MAYO Real Mayonnaise; 1/2 cup GREY POUPON Classic Dijon Mustard; 1/2 cup white wine vinegar; 2 Tbsp. honey; 4 tsp. kosher salt; 1 tsp. ground smoked Tellicherry black pepper; 6 Tbsp. grapeseed oil; Spiced Tomato Chutney; 6 Tbsp. oil; 4 tsp. red mustard seed; 1/2 tsp. nigella seed; 1 each fresh bay leaves; 2/3 cup shallots, finely chopped; 1/2 cup garlic, finely chopped; 6 Tbsp. gingerroot, finely chopped; 1/4 cup smoked sea salt; 3 Tbsp. ground Indian coriander; 3 Tbsp. ground cumin; 1/4 tsp. ground cloves; 1/8 tsp. ground mace; 2/3 cup sherry vinegar; 1/2 cup canned tomato paste; 1-1/2 qt. canned stewed tomatoes, undrained; 1-3/4 cups sugar; 1/2 cup maple syrup; 1/3 cup honey; Mustard-Chickpea Salad

Servings: persons

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

1
Creamy Dijon Sauce: Whisk dry mustard and water until well blended.
2
Stir in all remaining ingredients except oil.
3
Gradually whisk in oil until well blended.
4
Refrigerate until ready to use.
5
Spiced Tomato Chutney: Heat oil in stockpot on medium-high heat.
6
Add mustard and nigella seed; cook and stir until fragrant.
7
Stir in bay leaves, shallots, garlic and ginger.
8
Cook and stir 6 min.
9
or until shallots are tender.
10
Stir in salt and remaining seasonings; cook and stir until seasonings are aromatic.
11
Deglaze pan with vinegar.
12
Stir in tomato paste; cook until thickened.
13
Stir in remaining ingredients.
14
Cook on medium heat 45 to 50 min.
15
or until thickened to jam-like consistency.
16
Cool.
17
Refrigerate until ready to use.
18
Mustard-Chickpea Salad: Combine ingredients.
19
For each serving: Season 1 chop with salt and black pepper.
20
Grill on medium heat 9 min.
21
on each side or to desired doneness.
22
Let stand 6 min.
23
Toss 1 cup Mustard-Chickpea Salad with 2 Tbsp.
24
Creamy Dijon Sauce.
25
Mound 1/2 cup Mustard-Chickpea Salad onto serving plate; top with chop, 2 Tbsp.
26
Spiced Tomato Chutney and additional 1/2 cup Mustard-Chickpea Salad.
27
Drizzle chop and plate with 1 tsp.
28
oil.

1290

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 41 ingredients. The key ingredients include: Creamy Dijon Sauce, 2/3 cup dry mustard, 1/4 cup hot water, 1 cup KRAFT MAYO Real Mayonnaise, and more.

Yes, Grilled Veal Rib Chops with Dijon-Chickpea Salad & Spiced Tomato Chutney falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

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

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