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Grilled Veal Chops with Caper and Sage Sauce

['4 veal rib chops trimmed of excess fat (about 10 ounces each), and 1 inch thick', '1 teaspoon canola oil', '1/4 teaspoon salt', '1/4 teaspoon freshly ground black pepper', '1/2 cup diced (1/4-inch) red onion', '2 tablespoons drained capers', '1 tablespoon minced fresh sage', '2 teaspoons julienned lemon zest', '1 tablespoon fresh lemon juice', '2 tablespoons olive oil', '2 tablespoons chopped fresh parsley', '1/4 teaspoon freshly ground black pepper', '1/4 teaspoon salt, or to taste', '2 tablespoons homemade chicken stock or low-salt canned chicken broth']

Heat a grill until it is very hot. Preheat the oven to 150 degrees.
Rub the chops with the oil and sprinkle them with the salt and pepper. Put the chops on the clean grill rack and cook for about 2 1/2 minutes on each side. Transfer them to the oven and let them rest and finish cooking for at least 10 minutes (the chops can be kept in the oven for up to 30 minutes).
Mix all the ingredients in a bowl.
At serving time, place a chop on each of four plates and coat with the sauce.

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