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In a bowl, combine all marinade ingredients.
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Place chops in an airtight plastic bag and add half the marinade. Marinate for 1 to 2 hours in fridge.
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Preheat barbecue to high.
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Reduce heat to medium and drain excess marinade before placing chops on grill.
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Barbecue for 3 to 4 minutes per side. Brush meat with leftover marinade two to three times during cooking.
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In the meantime, mix all salsa ingredients in a bowl. Set aside.
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Serve veal chops with corn salsa.
Chef's Secret:
In a big pan, put your oil on high heat. Add your corn to the pan and ensure that all of it is coated in oil. Cook for around 10 minutes until the corn is grilled. Avoid stirring too often to allow the corn to get a golden-grilled colour. Pour the mix into a bol and leave it to cool down for about 10 minutes.