1/2 cup (125 ml) vegetable oil

1 shallot, sliced

Juice of 1/2 lime

1 tablespoon (15 ml) honey

1 clove garlic, chopped

1 tablespoon (15 ml) ground coriander

1 tablespoon (15 ml) crushed coriander seeds

Salt

In a large baking dish, combine all the marinade ingredients. Add the veal chops, coating them well with the marinade. Refrigerate for about 3 hours.

Preheat the grill, setting the burners to medium-high.

Grill the chops for 4 to 5 minutes per side.

After turning the chops, sprinkle them with chopped cilantro. When the chops are done, transfer them to a platter, tent loosely with aluminum foil and let rest for 5 to 10 minutes before serving.

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