Recipe courtesy of David Rosengarten

Grilled Veal Chops with Sage Jus

  • Total: 1 hr 15 min
  • Prep: 5 min
  • Cook: 1 hr 10 min
  • Yield: 4 servings
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Ingredients

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

Directions

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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