Yield: 1 servings
|4 tablespoons||Fruity olive oil; About|
|4||Garlic cloves; smashed|
|¼ cup||Fresh sage leaves; plus more for|
|4||2 inch thick veal chops|
|Salt and pepper|
|1 cup||Veal or chicken stock|
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 ½ 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.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: TASTE SHOW #TS4788
Converted by MM_Buster v2.0l.