Veal Chops with Mustard Sage Sauce
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
2 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-1/2 tablespoons butter 1 teaspoon vegetable oil 2 1-inch-thick veal loin chops
dried rubbed sage pepper 2-1/2 tablespoons chopped shallots
1/3 cup unsalted beef broth 2 tablespoons minced fresh sage or 2 teaspoons dried rubbed sage 2 teaspoons Dijon mustard
1/4 cup half-and-half fresh sage leaves



1 Melt butter with oil in heavy medium skillet over medium-high heat. Sprinkle chops with dried sage and pepper. Add to skillet and cook until brown, about 5 minutes per side. Reduce heat to medium and cook to desired doneness, about 1 minute per side for medium-rare. Transfer veal to plate; keep warm.
2 Add shallots to same skillet and stir 1 minute. Add broth, 1 tablespoon minced sage and mustard to skillet and boil until very thick, scraping up browned bits, about 4 minutes. Add half-and-half and boil until liquid thickens to sauce consistency, about 1 minute. Mix in remaining 1 tablespoon minced sage and any juices exuded by veal. Adjust seasoning. Place 1 chop on each plate. Spoon sauce over. Garnish with fresh sage leaves and serve.

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