Smoky Southwestern Veal Chops
- 6 loin veal chops, each 6 to 7 oz. and 1 inch thick, trimmed of fat and edges scored
- 2 chipotle chilies
- About 2 1/2 cups milk
- 1 dried arbol chili
- 1 dried Anaheim chili
- 1 ancho chili
- 1 tsp. plus a pinch of coarse salt
- About 2 Tbs. vegetable oil
- 2 large garlic cloves, minced
- 1 large yellow onion, chopped
- 1/2 bunch fresh cilantro, tough stems removed
and leaves chopped
- 1/3 cup veal or chicken stock, warmed
- 1 cup hulled green pumpkin seeds
Preheat an oven to 400°F.
Using metal tongs, pass the arbol, Anaheim and ancho chilies, one at a time, over a flame on a gas stove to toast briefly, being careful not to blacken them. If using an electric stove, place the chilies, one at a time, in a nonstick fry pan over medium heat and toast quickly until aromatic, about 1 minute. Using a mortar and pestle, grind together all the toasted chilies with 1 tsp. coarse salt until coarsely crushed. Rub the mixture onto both sides of each chop and set aside.
In a large fry pan over medium-high heat, warm the oil. Brown the chops, turning once, about 4 minutes per side. Transfer to a plate. Reduce the heat to medium and add the garlic and onion. Cook, stirring often, until they begin to soften, about 6 minutes. Stir in the cilantro. Transfer the onion mixture to a baking dish large enough to hold the chops in a single layer. Place the chops, along with any accumulated juices, on the onions and pour the stock around the meat. Roast until the chops are tender and the juices run clear, 12 to 14 minutes.
Meanwhile, place a small, dry fry pan over high heat. Toast the pumpkin seeds with a pinch of salt, shaking the pan constantly, until the seeds are lightly browned on the edges and begin to make a popping sound, 3 to 4 minutes. Transfer the seeds to paper towels and set aside.
When the chops are ready, transfer them and the onions to a warmed platter. Sprinkle with the pumpkin seeds and serve immediately.