Best 11 Grilled Veal Chops With Olives Capers And Sage Recipes

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Indulge in a symphony of flavors with our Grilled Veal Chops with Olives, Capers, and Sage, a delectable dish that combines the finest ingredients for a truly unforgettable culinary experience. Perfectly grilled veal chops are complemented by a vibrant and aromatic sauce made with juicy olives, tangy capers, and earthy sage, creating a harmonious balance of savory and herbaceous notes. Accompany this main course with two additional delectable recipes: a refreshing Fennel and Orange Salad and a creamy and flavorful Lemon Risotto. Prepare to tantalize your taste buds and embark on a culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

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.

VEAL CHOPS WITH SAGE VINAIGRETTE



Veal Chops with Sage Vinaigrette image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 6

6 (1inch) thick veal chops
Salt and freshly ground black pepper to taste
1/2 bunch fresh sage, leaves only, chopped (about 1/4 cup)
3 large shallots, finely diced
1/3 cup extra virgin olive oil
Juice of 1 lemon, freshly squeezed

Steps:

  • Preheat grill or broiler. Season chops to taste with salt and pepper. When coals have cooled down, grill 8 to 10 minutes per side.
  • Meanwhile, combine remaining ingredients in a small bowl to make a vinaigrette. Taste and adjust seasonings, and spoon over warm chops. Serve immediately.

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 CHOP SICILIAN STYLE



Grilled Veal Chop Sicilian Style image

Provided by Florence Fabricant

Categories     dinner, easy, quick, main course

Time 30m

Yield 2 servings

Number Of Ingredients 11

1 medium-size tomato, seeded and diced
1/2 tablespoon diced red onion
7 black olives, pitted and sliced into quarters
1 tablespoon capers
1 tablespoon chopped fresh basil
Pinch dried hot red chili peppers
2 tablespoons extra-virgin olive oil
2 tablespoons red-wine vinegar
Salt and freshly ground pepper to taste
2 large veal loin chops, 1/2 to 3/4 inch thick
1/2 bunch arugula, washed and stems removed

Steps:

  • Mix the tomato, onion, olives, capers, basil, chili peppers, 1 tablespoon of the olive oil and the vinegar together in a bowl. Add salt and pepper.
  • Preheat a grill or broiler. Brush the veal chops with the remaining olive oil. Place them on a hot grill or under the broiler, and cook, turning them once. For medium rare to medium, cooking time is 10 to 15 minutes.
  • To serve, line individual plates with a bed of arugula. Remove the chops from the grill or broiler and place on the arugula and top each with the tomato mixture. Grind black pepper over the top.

Nutrition Facts : @context http, Calories 442, UnsaturatedFat 21 grams, Carbohydrate 6 grams, Fat 31 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 8 grams, Sodium 751 milligrams, Sugar 3 grams, TransFat 1 gram

GRILLED VEAL CHOPS WITH RAW SAUCE



Grilled Veal Chops with Raw Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 33m

Yield 4 servings

Number Of Ingredients 10

4 vine ripe tomatoes, cut into 8 wedges, each wedge cut in 1/2
1/2 cup, 10 leaves, fresh basil leaves, torn
1 handful flat leaf parsley, coarsely chopped
1 small red onion, thinly sliced
Salt and pepper
3 tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil, divided
4 bone-in rib veal chops about 1 to 1 1/2 inches thick
1 pound fresh spinach, trimmed of thick stems and washed
1/2 cup pitted kalamata olives, roughly chopped

Steps:

  • In a bowl combine the tomatoes, basil, parsley, red onion, salt, pepper, balsamic vinegar and about 2 tablespoons extra-virgin olive oil. Allow the tomatoes to sit for 10 minutes so that the salt will leach out the juice of the tomatoes.
  • Heat a grill pan or outdoor grill to medium high-high heat. Drizzle 2 tablespoons extra-virgin olive oil, eyeball it, on a plate. Place chops on plate and turn in extra-virgin olive oil using tongs and season both sides liberally with salt and pepper. Once the grill pan or grill is screaming hot, add the chops and cook on the first side for 5 minutes. Resist the temptation to move the chops around, you want nice grill markings and a good crust on them. Before flipping the chops, reduce the heat to medium or move chops a little off to the side on an outdoor grill for more indirect heat. Flip and cook them on the second side for 7 to 8 minutes, remove the chops and let them rest covered with a tented piece of aluminum foil for about 5 minutes.
  • Once the chops are cooked and rested, add the spinach and olives to the tomatoes and toss to coat. Serve the salad on or alongside the chops and spoon out some of the tomato balsamic juice from the bottom of the salad bowl to top each chop.

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.

GRILLED VEAL CHOP WITH FRESH GARLIC AND BASIL



Grilled Veal Chop with Fresh Garlic and Basil image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 8

1/4 cup and 2 teaspoons extra virgin olive oil
White pepper
10 ounces water
4 veal chops, 13 ounces or smaller
3 teaspoon white flour
15 cloves fresh garlic
1 bunch fresh basil
Salt and pepper

Steps:

  • Put 2 teaspoons of extra virgin olive on a plate; sprinkle white pepper on the extra virgin olive oil. Take the veal chop and lightly coat it on both sides with the extra virgin olive oil and white pepper mixture. Then grill or broil the veal chop to your preference. When the veal chop is cooked remove from heat. Set aside on a warm platter.
  • Using a non stick pan heat the 1/4 cup of extra virgin olive oil add the garlic and let it brown for 3 minutes, add 8 ounces of water and 10 leaves of basil, stem and all. Add in 3 teaspoons of flour; let everything amalgamate and using a wooden spoon stir for 10 minutes to create the flavor of the sauce and thickness. After the sauce is ready remove from heat, strain and serve on top of the veal chop. Sprinkle with salt and pepper, if needed.

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 WITH ROSEMARY



Grilled Veal Chops with Rosemary image

Categories     Broil     Low Carb     Wheat/Gluten-Free     Rosemary     Veal     Spring     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 8

5 tablespoons extra-virgin olive oil
1/4 cup dry red wine
1 1/2 tablespoons chopped fresh rosemary or 2 teaspoons dried
2 large garlic cloves, pressed
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 8-ounce veal rib chops (3/4 to 1 inch thick)
Fresh rosemary sprigs

Steps:

  • Whisk oil, wine, rosemary, garlic, salt and pepper to blend in 13 x 9 x 2-inch glass baking dish. Add veal chops to dish and turn to coat with marinade. Let stand at room temperature 1 hour or refrigerate up to 4 hours, turning veal occasionally.
  • Prepare barbecue (medium-high heat) or preheat broiler. Remove veal from marinade, shaking off excess. Season veal with salt and pepper. Lightly oil grill. Grill or broil veal to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter. Garnish with rosemary sprigs and serve.

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 LEMON-PARSLEY VEAL CHOPS



Grilled Lemon-Parsley Veal Chops image

Categories     Beef     Herb     Marinate     Low Carb     Backyard BBQ     Dinner     Lemon     Veal     Summer     Grill/Barbecue     Parsley     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 12

Veal
1/2 cup olive oil
6 tablespoons fresh lemon juice
1/3 cup chopped fresh Italian parsley
3 garlic cloves, crushed
1 tablespoon minced fresh rosemary
6 8- to 10-ounce loin or rib veal chops, each about 1 inch thick
Topping
3 tablespoons chopped fresh Italian parsley
1 tablespoon grated lemon peel
1 1/2 teaspoons minced fresh rosemary
1 teaspoon minced garlic

Steps:

  • For veal:
  • Whisk first 5 ingredients in small bowl to blend. Arrange veal chops in 15x10x2-inch glass baking dish. Sprinkle chops on both sides with salt and pepper. Pour marinade over chops; turn to coat. Cover and refrigerate at least 6 hours or overnight, turning occasionally.
  • For topping:
  • Stir together Italian parsley, lemon peel, rosemary, and garlic in small bowl to blend.
  • Prepare barbecue (medium-high heat). Remove chops from marinade and sprinkle generously with salt and pepper. Grill chops until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer chops to serving platter; sprinkle each with topping.

Tips:

  • Choose high-quality veal chops. Look for chops that are firm and have a light pink color. Avoid chops that are dark or have any signs of bruising or discoloration.
  • Marinate the veal chops. Marinating the chops in a mixture of olive oil, herbs, and spices will help to tenderize them and add flavor. You can marinate the chops for as little as 30 minutes or up to overnight.
  • Cook the veal chops over medium-high heat. This will help to sear the chops and create a nice crust. Once the chops are seared, reduce the heat to medium-low and continue to cook them until they are cooked through.
  • Use a meat thermometer to ensure that the veal chops are cooked to your desired doneness. The chops should be cooked to an internal temperature of 145 degrees Fahrenheit for medium-rare, 155 degrees Fahrenheit for medium, and 165 degrees Fahrenheit for well-done.
  • Serve the veal chops immediately. Grilled veal chops are best served hot off the grill. You can serve them with a variety of sides, such as roasted vegetables, mashed potatoes, or a simple green salad.

Conclusion:

Grilled veal chops are a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. By following these tips, you can make sure that your grilled veal chops are cooked perfectly and that they are full of flavor.

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