Grilled Veal Chops with Sage Jus

Total Time:
1 hr 15 min
5 min
1 hr 10 min

4 servings

  • About 4 tablespoons fruity olive oil
  • 4 garlic cloves, smashed
  • 1/4 cup fresh sage leaves, plus more for garnish
  • 4 2 -inch thick veal chops
  • Salt and pepper
  • 1 cup veal or chicken stock
  • Prepare a medium-hot charcoal fire. Heat 2 tablespoons olive oil in a heavy skillet on low. Add garlic and sage leaves and cook very slowly for 30 minutes. Season veal chops with salt and pepper and brush with a little olive oil. Grill until medium-rare, about 15 minutes, turning once.

  • Heat remaining tablespoon olive oil in a large, heavy frying pan on high. Add chops and sear until just pink inside, 5 minutes more, turning once. Remove chops to 4 warmed dinner plates. Deglaze pan with stock or water and reduce over high heat to 1/2 cup of liquid, scraping bottom of pan to incorporate any browned bits. Reduce heat and add garlic-sage oil to the pan. Cook for 1 minute and adjust seasoning to taste. Strain jus over each chop and serve garnished with fresh sage leaves.

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