1/3 cup (75 mL) tomato sauce
1/4 cup (60 mL) dry red wine
1 small onion, finely chopped
3 tbsp (45 mL) extra virgin olive oil
2 cloves garlic, rasped
2 tsp (10 mL) chili powder
1 tsp (5 mL) salt
1/2 tsp (2 mL) each dried thyme and oregano
1/4 tsp (1 mL) ground cumin and cayenne
4 veal rib or loin chops (about 2 lb/1 kg total)
Marinating Time: 4 hours or overnight
Cook Time: 16 minutes
In a bowl, stir together tomato sauce, wine, onion, oil, garlic, chili powder, salt, thyme, oregano, cumin and cayenne. Scrape into a resealable bag and add veal chops. Seal bag and turn chops gently in bag to coat with sauce. Refrigerate for at least 4 hours or up to overnight.
Preheat grill to medium high heat.
Remove chops from marinade and place on grill. Grill chops, turning occasionally for about 8 minutes per side. Let rest 3 minutes before serving.
Source: Ontario Veal Appeal (ontariovealappeal.ca)