Recipe - Veal Chops With Mustard Sage Sauce

1 One half tablespoon Butter
1 teaspoon Vegetable oil
2 Veal loin chops;
(1inchthick)
Dried rubbed sage
2 One half tablespoon Chopped shallots
1/3 cup Unsalted beef broth
2 tablespoon Minced fresh sage or 2
teaspoons dried
; rubbed sage
2 teaspoon Dijon mustard
One fourth cup Half and half
Fresh sage leaves

Melt butter with oil in heavy medium skillet over mediumhigh 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 mediumrare. Transfer veal to plate;
keep warm.

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.

Serves 2.

Bon Appetit March 1993

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