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Grilled Veal Chops with Sage Jus

Grilled Veal Chops with Sage Jus

Veal chops are fantastic on the grill. There is a problem, however: the grill doesn't give you the opportunity to collect pan juices that can be poured over the veal as a light sauce. So the following method, used by many Italian restaurants, satisfies all needs. Serve with garlicky potatoes or creamy polenta. Serves 4.

SKU 774-Recipe

  • 4 Serves


  • about 1/4 cup fruity olive oil
  • 4 garlic cloves, smashed
  • 1/4 cup fresh sage leaves plus additional for garnish
  • salt and pepper to taste
  • 4 veal chops (each about 2 inches thick)
  • 1 cup veal stock, chicken stock, or water


  1. Place 2 tablespoons of olive oil in a heavy saucepan over low heat. Add the garlic and the 1/4 cup fresh sage leaves. Cook very slowly for 30 minutes.
  2. While the olive oil and garlic mixture is cooking, salt and pepper the chops, then brush them with a little olive oil. Place over a moderately hot charcoal fire and cook, turning them, until medium-rare inside, about 15 minutes.
  3. Place 1 tablespoon of olive oil in a large, heavy frying pan over high heat. Add the chops to the pan, and cook, turning, until just pink inside, another 5 minutes or so. Remove chops and place on 4 dinner plates.
  4. Add the stock or water to the pan, deglaze, and reduce over high heat to about 1/2 cup. Reduce heat to moderate. Add the olive oil and garlic-sage mixture to the jus. Cook for 1 minute. Taste for seasoning. Strain the jus over the veal chops, and top each chop with the additional fresh sage leaves. Serve immediately.