Teriyaki Veal Chops With Roasted Fingerlings

• 1 cup Teriyaki glaze
• 1 cup low sodium soy sauce
• 2 tbsp rice vinegar
• 1 tbsp chopped fresh marjoram
• 1 large head of garlic
• 1 tbsp olive oil
• 4 12 oz veal chops
• 1 lb fingerlings quartered lengthwise.
• 1 med sweet onion thinly sliced lengthwise
• 1 med green pepper thinly sliced lengthwise
• 1 med red pepper thinly sliced lengthwise
• 1 tbsp kosher salt
• 2 tbsp olive oil

1. preheat oven to 400 F. Cut off top of head of garlic, set in middle of foil sheet, drizzle with oil, wrap and roast 30-40 minutes. Let cool.
2. Puree galic in processor and mix with first four ingredients. Marinate veal chops for 4 to 24 hours in refrigerator.
3. preheate oven to 450 f
4. combine and toss fingerlings, onions and peppers in bowl with olive oil.
5. spread layer on oven sheet and add kosher salt. roast 45 minutes tossing once.
6. Grill veal chops to desired temperature.

teriyaki glaze, soy sauce, rice vinegar, fresh marjoram, head of garlic, olive oil, veal chops, sweet onion, green pepper, red pepper, kosher salt, olive oil

Taken from www.epicurious.com/recipes/member/views/teriyaki-veal-chops-with-roasted-fingerlings-50086972 (may not work)