Honey Glazed Veal Chops

• juice of 2 large lemons (about 1/2 c.), reserve rind
• 1/2 c. corn oil
• 1/2 c. honey
• 1 Tbsp. white wine Worcestershire sauce
• 1/4 tsp. dry mustard
• 1/2 tsp. thyme
• 1 large onion, sliced into rings
• 1/8 tsp. white pepper
• 4 veal loin chops (3/4 to 1-inch thick)

1. Combine all ingredients, except veal chops, in a glass dish, stirring to blend and coat the onion rings.
2. Add the veal and marinate 24 hours in the refrigerator.
3. The marinade should cover the meat.
4. Remove from the refrigerator about 30 minutes before grilling.
5. Place onion rings on a square of heavy-duty foil and form a tight pouch.
6. Place pouch on grill and preheat the grates about 15 minutes, covered.
7. Grill the chops over medium heat approximately 10 minutes on the first side and 5 minutes on the second until glazed and browned.
8. Remove to a warm platter.
9. Open foil pouch and place onion rings on chops before serving.
10. Cut reserved lemon rind into rings for garnish.

lemons, corn oil, honey, white wine worcestershire sauce, dry mustard, thyme, onion, white pepper, veal loin chops

Taken from www.cookbooks.com/Recipe-Details.aspx?id=857675 (may not work)