1/4 cup (60 ml) olive oil

2 tbsp (30 ml) Dijon mustard

2 tbsp (30 ml) bourbon whisky or white wine

1 tbsp (15 ml) honey

1 tsp finely chopped capers

2 cloves garlic, chopped

4 bone-in veal chops, about 1 inch (2.5 cm) thick, trimmed of fat

Salt and pepper

In a glass dish, combine all the ingredients except for the meat. Add the veal chops and thoroughly coat with the marinade. Cover and refrigerate for 12 to 24 hours. If possible, turn the chops once during the marinating.

Preheat the grill, setting the burners to high. Oil the grate.

Remove the chops from the marinade and season with salt and pepper. Reduce the heat to low and grill the chops for 4 to 5 minutes on each side for medium rare or until the desired doneness. Serve with potatoes and a vegetable of your choice.

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