Ingredients
- 6 large green onions (3 oz.), coarsely chopped
- 1 habanero chili pepper or Scotch Bonnet chili pepper (1/4 oz.), seeded
- 1 large clove garlic, smashed
- 1/4 cup reduced-sodium chicken broth or water
- 3 Tbsp. fresh thyme leaves
- 2 Tbsp. dark rum
- 1 Tbsp. honey
- 1 Tbsp. apple cider vinegar
- 3/4 tsp. ground allspice
- 1/4 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1 Tbsp. olive oil
- 4 loin veal chops, each 3/4 to 1-inch thick (about 2 lbs.)
Instructions
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Preheat oven to 375° F. Place green onions, chili pepper, garlic, chicken broth, thyme leaves, rum, honey, vinegar, allspice, cinnamon and nutmeg in blender; blend until smooth.
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In 12-inch skillet with heat-safe handle over medium heat, in hot olive oil, sear veal chops, 2 to 3 minutes, turning once.
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Pour jerk sauce over veal chops; place skillet in oven. Cook 8 to 12 minutes or until internal temperature of 145° F. Remove skillet from oven; let chops rest 5 minutes before serving.
