Veal Chops with Mustard- Sage Sauce


1½ Tbs butter
1 tsp vegetable oil
Two 1″-thick veal loin chops
dried rubbed sage
2½ Tbs chopped shallots
1/3 cup unsalted beef broth
2 Tbs minced fresh sage (or 2 t. dried), divided
2 tsp dijon mustard
¼ cup half and half cream

1. Melt butter with oil in a 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 and keep warm.

2. Add shallots to the same skillet and stir for 1 minute. Add broth, 1 T. minced sage and mustard to skillet and boil until very thick, scraping up browned bits (about 4 minutes). Add cream and boil until liquid thickens to sauce consistency (about 1 minute). Mix in remaining 1 T. minced sage and any juices exuded by the veal. Adjust seasoning as needed.

3. To serve, place one chop on each plate. Spoon sauce over and garnish with fresh sage leaves.

Servings: 2

Recipe Source: Bon Appetit

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