1. In 12-inch nonstick skillet, heat oil over medium heat until hot. Add bell peppers, onion, jalapeño pepper and ginger. Cook 10 minutes, stirring occasionally. Stir in pear, 1/4 cup lemon juice, brown sugar, lemon peel and 1/2 teaspoon salt. Simmer 5 minutes or until pear is tender, stirring occasionally. Remove from heat; stir in remaining 2 tablespoons lemon juice and chopped cilantro.
2. Meanwhile place veal chops on rack in broiler pan so surface of meat is 4 inches from heat. Broil 14 to 16 minutes for medium doneness, turning once.
3. Arrange chops on warm platter; season with salt and pepper. Spoon relish over chops, then garnish with cilantro sprigs and lemon twists, if desired.
To Grill: Place chops on grid over medium, ash-covered coals. Grill uncovered, 12 to 14 minutes for medium doneness, turning once.
Cook’s Tip: For best results, do not prepare relish in advance.
Nutrition information per serving: 387 calories; 15 g fat (5 g saturated fat; 7 g monounsaturated fat); 180 mg cholesterol; 604 mg sodium; 14 g carbohydrate; 3.4 g fiber; 46 g protein; 16.8 mg niacin; 0.9 mg vitamin B6; 2.2 mcg vitamin B12; 2.0 mg iron; 20.0 mcg selenium; 5.8 mg zinc. This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of fiber and iron.