Grilled Veal Chops With Olives, Capers, And Sage

Name: Grilled Veal Chops With Olives, Capers, And Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Warm 1/2 inch olive oil in the bottom of a frying pan over medium-high heat.
2
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.
3
Reserve for garnishing.
4
Heat 1 tablespoon of the extra virgin olive oil in a large frying pan over medium heat.
5
Add the veal chops and cook until golden, 5 to 6 minutes.
6
Turn the veal chops, season with salt and pepper, and continue to cook until golden and cooked to medium rare, 5 to 6 minutes.
7
Remove from the pan, place on a warm platter, cover with foil, and keep warm.
8
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.
9
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.
10
Add the olives, capers, and fresh sage and stir together.
11
Add the lemon juice and salt and pepper to taste.
12
To serve, place one chop on each plate and spoon the sauce, olives, and capers over the top and around the sides.
13
Garnish with crisp sage leaves and serve immediately.

377

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: olive oil (for frying), 20 large sage leaves, 2 tablespoons extra virgin olive oil, 6 (250 -300 g) rib-eye veal chops, and more.

Yes, Grilled Veal Chops With Olives, Capers, And Sage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!