| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Meats |
|
Taste4 |
1 |
servings |
INGREDIENTS
| 4 |
tb |
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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