Grilled Veal Chops with Caper and Sage Sauce

Grilled Veal Chops with Caper and Sage Sauce
Grilled Veal Chops with Caper and Sage Sauce
This is a good summer recipe. I sear the chops briefly on a very hot grill and then transfer them to a warm oven, where they continue to cook slowly in their own residual heat. The sauce, a simple mixture of onion, capers, lemon juice, and olive oil, is made separately and the chops are coated with it before they are served. Be sure you don't overcook the chops. Although veal is not served rare, as beef is, it should be slightly pink inside and juicy throughout. Chicken or even a piece of fish also goes well with the caper and sage sauce.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 4
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
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon canola oil
  • 2 tablespoons drained capers
  • 1 tablespoon minced fresh sage
  • 1/4 teaspoon salt, or to taste
  • Carbohydrate 4 g(1%)
  • Cholesterol 151 mg(50%)
  • Fat 25 g(38%)
  • Fiber 2 g(6%)
  • Protein 35 g(71%)
  • Saturated Fat 8 g(40%)
  • Sodium 587 mg(24%)
  • Calories 387

Preparation 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. From Essential Pépin: More Than 700 All-Time Favorites From My Life in Food by Jacques Pépin. Copyright © 2011 by Jacques Pépin; illustrations copyright © 2011 by Jacques Pépin. Published by Houghton Mifflin Harcourt Company.

Preparation 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. From Essential Pépin: More Than 700 All-Time Favorites From My Life in Food by Jacques Pépin. Copyright © 2011 by Jacques Pépin; illustrations copyright © 2011 by Jacques Pépin. Published by Houghton Mifflin Harcourt Company.

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