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Barbecue veal chops with sun-dried tomatoes


10 minutes


10 to 12 minutes



Barbecue veal chops with sun-dried tomatoes
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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.  

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