4, 8-10 oz, 1-1 ½ inches thick Ontario Veal T-Bone chops
2 tbsp olive oil
Salt and freshly ground black pepper to taste
Maple Mustard BBQ Sauce
½ cup maple syrup
¼ cup prepared mustard
2 tbsp Dijon mustard
1 tbsp grainy Dijon mustard
2 tsp Sambal Oelek chili sauce
1 tbsp chopped fresh tarragon
In a small pot, over medium-low heat, combine the maple syrup, mustards, and chili sauce. Warm slowly, stirring occasionally until bubbling, then remove from heat. Add fresh tarragon and season to taste with salt and pepper. Brush the Ontario Veal chops with the maple-mustard mixture on all sides. Cover and refrigerate for 4 hours or overnight
Fire up your grill to high 500°F.
Brush chops with a bit of olive oil, season with salt and pepper and head to the grill. Grill chops for 5 to 6 minutes per side for medium-rare doneness basting with extra maple mustard BBQ sauce after the first turn of the steaks.
Source: Ted Reader BBQ