Hot off the grill and slathered with a sticky whiskey sour marinade these saucy Ontario veal chops are irresistible.
Mix together garlic, bourbon, ginger, orange juice, salt, pepper and cayenne and rub all over veal. Cover and refrigerate for 2 hours and up to one day.
In saucepan, mix together sugar, bourbon, orange juice, tomatoes, molasses and garlic; boil over medium high until reduced by half, about 10 minutes.
Grill veal chops over medium high heat for 5 minutes per side. Brush with sauce and grill until caramelized and veal is just slightly pink, about 3 minutes per side.
Makes 6 servings
You can substitute similar cuts of meat or poultry in this recipe. Adjust cooking times according to meat used.