Grilled Veal Chops With Olives, Capers, And Sage - cooking recipe

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
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

Preparation

Warm 1/2 inch olive oil in the bottom of a frying pan over medium-high heat.
When the oil is hot, add the sage leaves and cook until crisp, 30 to 60 seconds; remove from the pan and drain on paper towels.
Reserve for garnishing.
Heat 1 tablespoon of the extra virgin olive oil in a large frying pan over medium heat.
Add the veal chops and cook until golden, 5 to 6 minutes.
Turn the veal chops, season with salt and pepper, and continue to cook until golden and cooked to medium rare, 5 to 6 minutes.
Remove from the pan, place on a warm platter, cover with foil, and keep warm.
Increase the heat to medium-high, add the remaining I tablespoon extra virgin olive oil and the garlic, and cook until the garlic is soft, about 15 seconds.
Add the white wine and simmer until the wine has almost evaporated, 3 to 5 minutes. Add the chicken stock and reduce by half, 3 to 5 minutes.
Add the olives, capers, and fresh sage and stir together.
Add the lemon juice and salt and pepper to taste.
To serve, place one chop on each plate and spoon the sauce, olives, and capers over the top and around the sides.
Garnish with crisp sage leaves and serve immediately.