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Grilled Veal Chops With Olives, Capers, and Sage: A Taste of Tuscan Sunshine

There’s something utterly transporting about the aroma of sage hitting hot oil, a scent memory locked in my brain with sun-drenched afternoons in Tuscany. I recall a small trattoria, tucked away on a winding road, where the Nonna ruled the kitchen with a wooden spoon and a mischievous glint in her eye. She made veal chops sing with a simple sauce of olives, capers, and fresh herbs, a dish so vibrant and full of life it became an instant classic in my culinary repertoire. Today, I share my version of this rustic masterpiece, perfect for a special occasion or a weeknight indulgence.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 15-20 minutes
Total Time: 30-35 minutes
Servings: 6
Yield: 6 Veal Chops
Dietary Type: Gluten-Free (naturally)

Ingredients

Olive oil (for frying)
20 large sage leaves
2 tablespoons extra virgin olive oil
6 (250 -300 g) rib-eye veal chops
Salt & freshly ground black pepper to taste
3 garlic cloves, minced
1 cup dry white wine
1 cup black olives or 1 cup green olives, pitted and coarsely chopped
1⁄4 cup capers
2 tablespoons chopped fresh sage
2 cups chicken stock
1 tablespoon lemon juice

Equipment Needed

Large frying pan
Frying pan
Paper towels
Warm platter

Instructions

Begin by preparing the sage garnish. Warm about 1/2 inch of olive oil in a frying pan over medium-high heat. The oil should shimmer but not smoke.
Once the oil is hot, carefully add the sage leaves in a single layer. Cook until crisp, about 30 to 60 seconds per side. Watch them closely, as they can burn quickly.
Remove the crisp sage leaves from the pan with a slotted spoon and place them on paper towels to drain excess oil. Set aside for garnishing.
Now, prepare the veal chops. Heat 1 tablespoon of extra virgin olive oil in a large frying pan over medium heat.
Add the veal chops to the hot pan and cook until golden brown, about 5 to 6 minutes per side.
Turn the veal chops, season generously with salt and freshly ground black pepper, and continue to cook until golden and cooked to medium-rare (internal temperature of 130-135°F), another 5 to 6 minutes. Adjust cooking time depending on the thickness of your chops and desired level of doneness.
Remove the cooked veal chops from the pan and place them on a warm platter. Cover with foil to keep warm while you prepare the sauce.
Increase the heat under the frying pan to medium-high. Add the remaining 1 tablespoon of extra virgin olive oil and the minced garlic.
Cook the garlic until it is fragrant and softened, about 15 seconds. Be careful not to burn the garlic, as this will make the sauce bitter.
Pour in the dry white wine and simmer until the wine has almost completely evaporated, about 3 to 5 minutes. This step deglazes the pan, lifting up any flavorful browned bits from the bottom.
Add the chicken stock to the pan and continue to simmer until the liquid has reduced by half, about 3 to 5 minutes. This will concentrate the flavors and create a richer sauce.
Stir in the pitted and coarsely chopped olives (black or green, depending on your preference), capers, and chopped fresh sage.
Add the lemon juice, and season the sauce with salt and pepper to taste. Adjust the seasoning as needed to balance the flavors.
To serve, place one veal chop on each plate.
Spoon the sauce, including the olives and capers, generously over the top and around the sides of the veal chops.
Garnish each chop with the crisp sage leaves and serve immediately.

Expert Tips & Tricks

Don’t overcrowd the pan when searing the veal chops. If necessary, cook them in batches to ensure proper browning.
Use a meat thermometer to ensure your veal chops are cooked to the desired doneness. Medium-rare is generally recommended for the best flavor and texture.
For a richer sauce, you can add a knob of butter at the end to emulsify the sauce and give it a glossy sheen.
If you don’t have fresh sage, you can use dried sage, but use it sparingly as dried herbs have a more concentrated flavor. About 1 teaspoon of dried sage should suffice.
If the sauce becomes too thick, add a little more chicken stock to thin it out.
To make the sage leaves extra crispy, you can lightly dust them with flour before frying.

Serving & Storage Suggestions

Serve these grilled veal chops immediately for the best flavor and texture. They pair beautifully with creamy mashed potatoes, polenta, roasted vegetables, or a simple green salad.

Leftover veal chops can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a skillet over low heat, or in a preheated oven at 300°F (150°C) until heated through. Avoid overcooking, as this can dry out the veal. You can also gently reheat the sauce separately and pour over the veal before serving.

Freezing is not recommended as it can affect the texture of the veal.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	538 kcal	N/A
Total Fat	30.5 g	46%
Saturated Fat	10.5 g	52%
Cholesterol	207.4 mg	69%
Sodium	704.6 mg	29%
Total Carbohydrate	6.7 g	2%
Dietary Fiber	1.2 g	4%
Sugars	1.8 g	N/A
Protein	49.7 g	99%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

For a different flavor profile: Try using rosemary or thyme instead of sage.
If you don’t have veal: You can substitute with pork chops or chicken breasts. Adjust the cooking time accordingly.
To make it dairy-free: Ensure your chicken stock is dairy-free. The recipe is naturally dairy-free otherwise.
Spice it up: Add a pinch of red pepper flakes to the sauce for a touch of heat.
Wine substitution: If you don’t have white wine, you can use chicken broth with a splash of white wine vinegar.

FAQs (Frequently Asked Questions)

Q: Can I use bone-in veal chops for this recipe?
A: Yes, bone-in veal chops will work perfectly well. They may require slightly longer cooking times to reach the desired internal temperature.

Q: How do I know when the veal chops are cooked to medium-rare?
A: The best way is to use a meat thermometer. Insert it into the thickest part of the chop, avoiding the bone. Medium-rare is achieved at an internal temperature of 130-135°F.

Q: Can I make the sauce ahead of time?
A: Yes, you can make the sauce up to a day in advance. Store it in an airtight container in the refrigerator and reheat gently before serving.

Q: What if I don’t like olives?
A: You can omit the olives entirely or substitute them with another ingredient, such as sun-dried tomatoes or artichoke hearts.

Q: Can I grill the veal chops instead of pan-frying them?
A: Absolutely! Grilling will give them a lovely smoky flavor. Be sure to preheat your grill to medium-high heat and grill the chops for about 4-5 minutes per side, or until they reach the desired internal temperature.

Final Thoughts

I hope this recipe inspires you to create your own Tuscan-inspired feast. The combination of tender veal, briny olives, salty capers, and fragrant sage is a symphony of flavors that will transport you to the rolling hills of Italy. Don’t be afraid to experiment with the ingredients and make it your own. And please, let me know how it turns out! I’d love to hear your feedback and see your creations. Consider pairing this dish with a crisp glass of Vermentino or a robust Chianti for the ultimate Italian dining experience. Buon appetito!

Grilled Veal Chops With Olives, Capers, and Sage Recipe