Smoky Veal Chops with Tomato Chipotle Relish

1. Combine orange juice, olive oil, adobo sauce, cumin and salt in a large plastic food bag. Remove and reserve 1 tablespoon to use in relish.

2. Add veal to the remaining orange juice marinade; seal tightly and turn bag over several times so meat is well coated with marinade. Refrigerate at least 4 hours.

3. For the relish, combine tomato, minced chipotle, 1 tablespoon of reserved marinade and salt in a small bowl; set aside.

4. Prepare a medium-hot charcoal fire with a handful of soaked mesquite wood. When the coals are covered with gray ash, set the veal on the cooking grid positioned 6 inches from heat source. Cook, turning once, until chops are cooked but still pink in the center, about 12 minutes.

Note: Canned chipotle chilies (smoked and dried jalapenos), packed in adobo sauce, are available in Hispanic markets and the imported food aisle of large supermarkets, such as Omni and Cub Foods. The remainder of the can may be transferred to a jar and refrigerated for several months.