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Barbecue veal chops with sun-dried tomatoes
Barbecue veal chops with sun-dried tomatoes

Barbecue veal chops with sun-dried tomatoes

Preparation 10 minutes
Cooking time 10 to 12 minutes
Servings 4


  • 30 ml (2 tbsp) olive oil
  • 180 ml (3/4 cup) sun-dried tomatoes, minced  
  • 2 green onions, thinly sliced
  • 1 garlic clove, finely chopped
  • 125 ml (1/2 cup) white wine
  • 125 ml (1/2 cup) chicken broth
  • 15 ml (1 tbsp) capers
  • 10 ml (2 tsp) fresh sage, chopped
  • 60 ml (1/4 cup) pine nuts, toasted
  • 4 veal chops, about 250 g (1/2 lb) each, French trimmed
  • Salt and freshly ground black pepper


  1. Preheat the barbecue to maximum heat, 290°C (550°F).
  2. In a skillet, heat the oil over medium-high heat.
  3. Add the sun-dried tomatoes, green onions and garlic.
  4. Brown for about 2 minutes, stirring frequently.
  5. Pour in the white wine and chicken broth.
  6. Let simmer gently for about 5 minutes.
  7. Add the capers, sage and pine nuts.
  8. Keep warm.
  9. Season the veal chops.
  10. Cook on the grill with the lid closed, for 5 to 6 minutes on each side for medium-rare.
  11. Remove from the heat.
  12. Cover with aluminum foil. Let rest for 5 minutes.
  13. Top the meat with the sun-dried tomato mixture.
  14. Serve with buttered tagliatelle and rapini. 
Availability in stores