Grilled Veal Chop with Raisin-Rice Pilaf

• 6 veal chops (about 10 ounces each) (for Veal Chops)
• 1 bottle (12-ounce) garlic-olive oil marinade (for Veal Chops)
• Salt and pepper, to taste (for Veal Chops)
• 2 lb. fresh asparagus (for Golden Raisin Asparagus Salad)
• 1 large leek (for Golden Raisin Asparagus Salad)
• 1/2 c. roasted red peppers, cut in matchstick-size pieces (julienne) (for Golden Raisin Asparagus Salad)
• 1 c. California golden raisins (for Golden Raisin Asparagus Salad)
• 1 tbsp. olive oil (for Golden Raisin Asparagus Salad)
• 3 tbsp. fresh lemon juice (for Golden Raisin Asparagus Salad)
• Salt and pepper, to taste (for Golden Raisin Asparagus Salad)
• 1
• 1/2 c. California raisins (for California Raisin-Rice Pilaf)
• 1 c. peanuts, toasted (for California Raisin-Rice Pilaf)

Preparation

1 Veal - Combine chops and marinade in shallow pan; let stand for 1 to 2 hours in refrigerator, turning occasionally.
2 Golden Raisin Asparagus Salad - Remove about 1/2-inch from bottom of asparagus spears. Blanch in boiling water for 2 to 3 minutes; cool in ice water. Cut into 1/2-inch pieces and place in mixing bowl. Remove tops and very bottom of leek; cut in half lengthwise.
3 Remove yellow center and rinse thoroughly with water. Grill over high heat for 2 to 3 minutes per side, being careful to avoid burning. Cut into matchstick-size pieces (julienne) and add to bowl. Stir in remaining ingredients and mix well. Set aside to chill.
4 California Raisin-Rice Pilaf - Cook pilaf according to package directions. Add remaining ingredients to hot pilaf and mix together. Keep hot. 
5 Remove chops from marinade. Discard used marinade and grill chops over high heat for 5 to 6 minutes per side, turning a quarter turn halfway through each side, until done (145°F for medium rare).
6 Spoon 1/4 cup pilaf onto each serving plate. Arrange grilled veal chop on top and add 1/4 cup salad on top of that. Serve immediately.

Source: California Raisin Marketing Board