Name: Grilled Veal Chops with Caper and Sage Sauce
Yield: Serves 4
Ingredients: 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; 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

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Grilled Veal Chops with Caper and Sage SauceKimberly Sentner

This is a good summer recipe. I sear the chops briefly on a very hot grill and then transfer them to a warm oven, where they continue to cook slowly in their own residual heat. The sauce, a simple mixture of onion, capers, lemon juice, and olive oil, is made separately and the chops are coated with it before they are served.

Be sure you don't overcook the chops. Although veal is not served rare, as beef is, it should be slightly pink inside and juicy throughout.

Chicken or even a piece of fish also goes well with the caper and sage sauce.

Recipe notes

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