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.