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

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.