| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Meats |
|
Taste4 |
1 |
Servings |
INGREDIENTS
| 4 |
T |
Fruity olive oil, About |
| 4 |
|
Garlic cloves, smashed |
| 1/4 |
c |
Fresh sage leaves, plus more |
|
|
for |
|
|
garnish |
| 4 |
|
2 inch thick veal chops |
|
|
Salt and pepper |
| 1 |
c |
Veal or chicken stock |
INSTRUCTIONS
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. Yield: 4 servings Converted by MC_Buster. Recipe
by: TASTE SHOW #TS4788 Converted by MM_Buster v2.0l.
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