For the Chops:

• 2 t. cinnamon
• 4 t. cumin
• 1/2 t. salt
• 1/2 t. black pepper
• 4 veal chops, thick cut (about 10-12 oz. each)

• For the Sauce:
• 1  1/2 cups sweet potatoes, cooked & mashed
• 1 cup apple juice
• 2 chipotle peppers in adobo sauce, drained (you can find these spicy
• chilies in the specialty section of many supermarkets or in many ethnic
• markets or Hispanic markets)
• 1/4 cup heavy cream
• salt & pepper, to taste

To prepare the chops:  In a small bowl, mix together the cinnamon, cumin and salt & pepper.  Rub the chops with the dry rub allow to marinate for 2 hours or overnight.  When ready to cook, grill or broil the chops to the desired doneness (165-170 degrees is safe!).

Meanwhile, prepare the sauce.  Place the mashed sweet potatoes in a food processor and slowly add the apple juice.  Next, add the chipotle peppers and process until completely combined.  Add more apple juice if necessary, to create a smooth consistency.

Place the pureed sauce in a saucepot and season with salt and pepper.  Add the cream and heat through.

Serve the chops with the sauce.

Serves 4