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Whiskey Sour Veal Chops

Hot off the grill and slathered with a sticky whiskey sour marinade these saucy Ontario veal chops are irresistible.

 2 cloves garlic, minced
 1 tbsp (15 mL) bourbon or whiskey
 1 tbsp (15 mL) grated fresh gingerroot
 2 tsp (10 mL) orange juice
 ½ tsp (2 mL) each salt and fresh cracked pepper
 ¼ tsp (1 mL) cayenne pepper
 6 Ontario veal chops (about 3/4-inch thick)
 ½ cup (125 mL) brown sugar
 ¼ cup (50 mL) bourbon or whiskey
 ¼ cup (50 mL) orange juice
 ¼ cup (50 mL) crushed tomatoes
 2 tbsp (25 mL) fancy molasses
 2 cloves garlic, minced

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.

Cook's Notes:

Makes 6 servings

You can substitute similar cuts of meat or poultry in this recipe. Adjust cooking times according to meat used.