Grilled Veal Chops With Caper And Sage Sauce Recipes

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GRILLED VEAL CHOPS WITH SAGE JUS



Grilled Veal Chops with Sage Jus image

Provided by Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 6

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

Steps:

  • 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.

GRILLED VEAL CHOPS WITH OLIVES, CAPERS, AND SAGE



Grilled Veal Chops With Olives, Capers, and Sage image

I found this on the internet and Russell cooked it tonight for a special dinner for the two of us. Veal chops are almost my favourite meat, and I have beautiful sage in the garden right now. I have to admit we didn't do the bit about frying the sage leaves for garnish, but it was still wonderful over creamy mashed potatoes.

Provided by JustJanS

Categories     Veal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

olive oil (for frying)
20 large sage leaves
2 tablespoons extra virgin olive oil
6 (250 -300 g) rib-eye veal chops
salt & freshly ground black pepper
3 garlic cloves, minced
1 cup dry white wine
1 cup black olives or 1 cup green olives, pitted and coarsely chopped
1/4 cup capers
2 tablespoons chopped fresh sage
2 cups chicken stock
1 tablespoon lemon juice

Steps:

  • Warm 1/2 inch olive oil in the bottom of a frying pan over medium-high heat.
  • When the oil is hot, add the sage leaves and cook until crisp, 30 to 60 seconds; remove from the pan and drain on paper towels.
  • Reserve for garnishing.
  • Heat 1 tablespoon of the extra virgin olive oil in a large frying pan over medium heat.
  • Add the veal chops and cook until golden, 5 to 6 minutes.
  • Turn the veal chops, season with salt and pepper, and continue to cook until golden and cooked to medium rare, 5 to 6 minutes.
  • Remove from the pan, place on a warm platter, cover with foil, and keep warm.
  • Increase the heat to medium-high, add the remaining I tablespoon extra virgin olive oil and the garlic, and cook until the garlic is soft, about 15 seconds.
  • Add the white wine and simmer until the wine has almost evaporated, 3 to 5 minutes. Add the chicken stock and reduce by half, 3 to 5 minutes.
  • Add the olives, capers, and fresh sage and stir together.
  • Add the lemon juice and salt and pepper to taste.
  • To serve, place one chop on each plate and spoon the sauce, olives, and capers over the top and around the sides.
  • Garnish with crisp sage leaves and serve immediately.

GRILLED VEAL CHOPS WITH CAPER AND SAGE SAUCE



Grilled Veal Chops with Caper and Sage Sauce image

Provided by Jacques Pépin

Categories     Roast     Father's Day     Dinner     Lemon     Meat     Veal     Fall     Summer     Winter     Anniversary     Grill     Grill/Barbecue     Sage     Parsley     Lemon Juice     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 15

4 veal rib chops trimmed of excess fat (about 10 ounces each), and 1 inch thick
1 teaspoon canola oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
SAUCE
1/2 cup diced (1/4-inch) red onion
2 tablespoons drained capers
1 tablespoon minced fresh sage
2 teaspoons julienned lemon zest
1 tablespoon fresh lemon juice
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt, or to taste
2 tablespoons homemade chicken stock or low-salt canned chicken broth

Steps:

  • Heat a grill until it is very hot. Preheat the oven to 150 degrees.
  • Rub the chops with the oil and sprinkle them with the salt and pepper. Put the chops on the clean grill rack and cook for about 2 1/2 minutes on each side. Transfer them to the oven and let them rest and finish cooking for at least 10 minutes (the chops can be kept in the oven for up to 30 minutes).
  • MEANWHILE FOR THE SAUCE:
  • Mix all the ingredients in a bowl.
  • At serving time, place a chop on each of four plates and coat with the sauce.

SAGE VEAL CHOPS



Sage Veal Chops image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 17m

Yield 4 servings

Number Of Ingredients 6

4 (1-inch thick) veal chops
Salt and freshly ground black pepper
6 sprigs fresh sage, leaves stripped and chopped, about 4 tablespoons
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
1/2 cup dry white wine, eyeball it

Steps:

  • Heat a heavy-bottomed skillet over medium high heat. Season chops with salt and pepper and rub them each with about 1 tablespoon of chopped sage. Rub the sage into meat on both sides of each chop. Add oil to the pan. Melt butter into the oil and add chops to the pan. Cook chops 5 minutes on each side and transfer to warm platter and let them rest. Add wine to the pan and scrape up drippings. Spoon drippings down over the chops and serve.

GRILLED VEAL CHOPS AND RADICCHIO WITH LEMON-CAPER SAUCE



Grilled Veal Chops and Radicchio with Lemon-Caper Sauce image

Categories     Garlic     Valentine's Day     Lemon     Veal     Grill     Grill/Barbecue     Parsley     Capers     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 8

4 tablespoons extra-virgin olive oil, divided
1 1/2 tablespoons white balsamic vinegar
1 1/2 tablespoons drained capers
1 1/2 tablespoons chopped fresh Italian parsley
1 1/4 teaspoons finely grated lemon peel
1 small garlic clove, minced
2 8- to 9-ounce veal rib chops (each about 3/4 inch thick)
6 radicchio leaves

Steps:

  • Whisk 3 tablespoons olive oil and next 5 ingredients in small bowl to blend. Season sauce to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
  • Prepare barbecue (medium-high heat) or heat heavy large skillet over medium-high heat. Brush veal chops with remaining 1 tablespoon olive oil; sprinkle with salt and pepper. Place veal chops on grill or in skillet and cook to desired doneness, about 6 minutes per side for medium. Transfer to platter. Brush radicchio lightly with some of sauce. Place leaves on grill or in batches in skillet and cook just until slightly wilted but not brown, pressing lightly to flatten, about 45 seconds to 1 minute per side.
  • Divide radicchio and veal chops between plates. Spoon sauce over and serve.

VEAL CHOPS WITH ANCHOVY SAUCE



Veal Chops With Anchovy Sauce image

Provided by Moira Hodgson

Categories     dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

4 large veal chops
Flour for dredging
2 tablespoons vegetable oil
1 clove garlic, minced
2 tablespoons butter
4 slices flat anchovy, chopped
2 tablespoons parsley, chopped
Coarse salt and freshly ground pepper

Steps:

  • Wipe the chops dry with paper towels. Dredge with flour.
  • Use two frying pans large enough to hold two chops each comfortably. Heat the oil in each one and fry the chops, turning once, for about seven minutes on each side, or until the outside is brown and the inside pink and juicy.
  • Meanwhile, in a small pan, saute the garlic in the butter until golden but not browned. Stir in the anchovy and parsley and cook for two minutes. Turn off heat and keep warm.
  • When the chops are ready, place them on individual heated plates and spoon some anchovy sauce on each one.

VEAL CHOPS WITH SAGE



Veal Chops With Sage image

Provided by Molly O'Neill

Categories     main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 7

4 rib veal chops
6 tablespoons olive oil
2 tablespoons lemon juice
1 bunch fresh sage
Kosher salt and freshly ground black pepper to taste
1/2 cup dry white wine
1 tablespoon unsalted butter

Steps:

  • Place the veal chops in a large nonreactive pan. Whisk together 3 tablespoons of the olive oil and the lemon juice. Stir in 10 coarsely chopped sage leaves. Pour the mixture over the chops, cover and refrigerate for several hours, turning the chops occasionally.
  • When ready to cook, preheat the oven to 200 degrees and place 2 large skillets over high heat. Remove the chops from the marinade and remove and discard any pieces of sage that may be clinging to them. Sprinkle each chop generously with salt and pepper. Divide the remaining 3 tablespoons oil between the pans. When the oil is very hot, place 2 chops in each pan and cook until well browned on one side, about 5 minutes. Turn and cook until the other side is browned and the chops are cooked to the desired doneness, 4 to 6 minutes, depending on their thickness. Place the chops on a platter, cover with foil and put them in the oven to keep warm while you prepare the sauce.
  • Pour the grease out of 1 pan and add the wine. Add 5 chopped sage leaves and place over medium heat. Cook, scraping the bottom of the pan, until the wine has reduced to about 1/4 of its original volume. Remove from the heat and whisk in the butter. Season to taste with salt and pepper.
  • Transfer the veal chops to 4 plates and pour the sauce over them. Garnish each plate with a few whole sage leaves and serve immediately with potato galettes (see recipe) and pan-grilled scallions with sea salt (see recipe) if desired.

GRILLED VEAL CHOPS WITH MERLOT SAUCE



Grilled Veal Chops With Merlot Sauce image

Make and share this Grilled Veal Chops With Merlot Sauce recipe from Food.com.

Provided by lazyme

Categories     Veal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

3 tablespoons olive oil
1 1/2 cups carrots, chopped
1 1/2 cups celery, chopped
1 1/2 cups onions, chopped
3 tablespoons tomato paste
3 tablespoons black peppercorns, whole
1 1/2 tablespoons fresh rosemary
1 tablespoon lemon peel, grated
2 bay leaves
750 ml merlot
1 1/2 cups beef stock
1 1/2 cups low sodium chicken broth
4 veal chops, 1-inch thick

Steps:

  • Heat oil in heavy large skillet over high heat. Add carrots, celery and onions; saute until vegetables are brown, about 10 minutes. Add tomato paste; stir 30 seconds. Add peppercorns, rosemary, lemon peel and bay leaves; stir 1 minute. Add wine. Boil until mixture is thick, about 15 minutes. Add both stocks and bring to boil. Reduce heat and simmer until liquid is reduced to about 3/4 cup and thickens to sauce consistency, about 20 minutes. Strain sauce. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before using).
  • Prepare barbecue (medium-high heat) or preheat broiler. Season veal with salt and pepper. Grill or broil to desired doneness, about 5 minutes per side for medium-rare. Transfer veal to plates. Spoon sauce over and serve.

Nutrition Facts : Calories 323.5, Fat 11.2, SaturatedFat 1.7, Sodium 483.9, Carbohydrate 19.5, Fiber 3.4, Sugar 7.9, Protein 4.7

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