Grilled Veal Chops With Olives Capers And Sage

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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.

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Steps

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Warm 1 / 2 inch olive oil in the bottom of a frying pan over medium-high heat.

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When the oil is hot , add the sage leaves and cook until crisp , 30 to 60 seconds.

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Remove from the pan and drain on paper towels.

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Reserve for garnishing.

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Heat 1 tablespoon of the extra virgin olive oil in a large frying pan over medium heat.

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Add the veal chops and cook until golden , 5 to 6 minutes.

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Turn the veal chops , season with salt and pepper , and continue to cook until golden and cooked to medium rare , 5 to 6 minutes.

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Remove from the pan , place on a warm platter , cover with foil , and keep warm.

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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.

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Add the white wine and simmer until the wine has almost evaporated , 3 to 5 minutes.

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Add the chicken stock and reduce by half , 3 to 5 minutes.

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Add the olives , capers , and fresh sage and stir together.

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Add the lemon juice and salt an.

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Ingredients

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olive oil, sage leaves, extra virgin olive oil, veal chops, salt & freshly ground black pepper, garlic cloves, dry white wine, black olives, capers, fresh sage, chicken stock, lemon juice