Quebec Veal Chops Roasted in Sage Butter and Tiny Capers
Yield: 2 servings
Preparation time: 90 minutes
Cooking time: 10 minutes
2 Quebec Veal frenched rib chops (about 3 cm thick)
For the marinade
- 30 ml (2 tbsp) olive oil
- Half lemon juice and zest
- 2 to 3 fresh sage leaves, chopped
- 2 garlic cloves, crushed
For the cooking
- Salt and freshly ground pepper, to taste
- 80 g (1/3 cup) salted butter, cubed
- About 10 sage leaves
- 15 ml (1 tbsp) capers
- Remove veal chops from the fridge an hour before cooking to bring them to room temperature.
- In a bowl, mix the olive oil, lemon juice and zest, shredded sage leaves and garlic. Add the chops to the mix and marinate for about twenty minutes as you ready the fire.
- Start the grill, BBQ, or campfire (equipped with a cooking grate).
- Remove veal chops from marinade, season with salt and pepper to taste.
- If using a meat thermometer, prick it in the centre of the meat. Drive almost to the bone, but without touching it. Set the temperature to 52°C (125°F) (rare) or 60°C (140°F) (medium-rare).
- Sear the chops on each side directly on the hot grill for about 90 seconds.
- Meanwhile, preheat a cast iron skillet large enough to hold both veal chops over medium heat. Add the butter, let it melt for a few seconds, then transfer the meat into the skillet.
- Continue cooking on each side for about 2 minutes or as desired, basting with butter as you go. Towards the end of cooking, add the sage and capers, continue to brush the veal with the flavoured butter for a bit longer.
- Serve each veal chop with a side of steamed vegetables or mashed potatoes and pour the cooking sauce over the meat directly on the plate.
Recipe from La Petite Bette.