Grilled Veal Chops with Caper and Sage Sauce

Ingredients for Grilled Veal Chops with Caper and Sage Sauce

• 4 veal rib chops trimmed of excess fat (about 275g each), and 1 inch thick

• 1 teaspoon canola oil

• 1/4 teaspoons salt

• 1/4 teaspoons freshly ground black pepper

• 80g 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 teaspoons freshly ground black pepper

• 1/4 teaspoons salt, or to taste

• 2 tablespoons homemade chicken stock or low-salt canned chicken broth

How to make Grilled Veal Chops with Caper and Sage Sauce

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).

Mix all the ingredients in a bowl.

At serving time, place a chop on each of four plates and coat with the sauce.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.