Grilled Veal Chop

This is a great summertime recipe, a recipe I slightly altered to include flavorful garden tomatoes. The original recipe is by Jacques Pepin.

4 veal chops, 10-12 oz each

For the Sauce:

2 tbsp olive oil

4 tbsp diced red onion

2 tbsp drained capers

1 medium tomato, diced

1 tbsp fresh chopped sage

2 tsp julienned lemon zest

1 tsp fresh lemon juice

2 tbsp chopped fresh parsley

2 tbsp chicken stock

For the Marinade:

1 tbs of olive oil and 1/2 tsp of paprika

Turn your BBQ grill to high.

Mix the oil and paprika and using a pastry brush, brush all sides of the chops.

Place on the grill and cook for about 3-4 minutes.

To have nice grill markings on each chop, envision the letter X. First place the chop on an angle of one side of the X. After 2 minutes, using large grill tongs, turn the chop in the direction of the other side of the X.

After another 2 minutes, turn the chop over and repeat the above process.

After the second side is cooked, turn your grill off.

Place the chops on a sizzle pan* or oven-ready dish and hold in an 150 degree oven for 10 minutes while you finish your side dishes or salad. This will allow the internal juices to rest and not bleed out during service.

You can hold the chops for a maximum of 20 minutes while you finish your side dishes.

To serve, place the chops on a platter or plate and spoon the sauce mixture around each chop.

This dish goes well with a garden salad and a nice freshly baked bread.

*Sizzle pans are very common in the restaurant business. They are indestructible oval metal plates used for grilling and broiling individual portions. I have had mine many years and they still look as though I recently purchased them.