Veal Chops With Mustard-Sage Butter

• 2 loin veal chops (1 1/2 inches thick)
• 3 tablespoons minced fresh sage, divided use
• 1 clove garlic, minced
• 1/4 teaspoon fresh ground pepper
• 3 tablespoons butter, softened
• 2 teaspoons balsamic vinegar
• 1 tablespoon olive oil
• 2 teaspoons Dijon mustard
• 2 teaspoons minced fresh parsley
• vegetable oil cooking spray

1. Rub both sides of veal with 1 1/2 tablespoons sage, garlic and pepper.
2. Cover and chill 2 hours.
3. Combine remaining 1 1/2 tablespoons sage, butter, vinegar, olive oil, mustard and parsley; stirring until blended, set aside.
4. Place veal on rack coated with cooking spray; place rack in broiler pan.
5. Broil 5 1/2 inches from heat (with electric oven door partially opened) 10 minutes on each side or to desired degree of doneness.
6. Place dollop of butter mixture on top of each chop; serve immediately.

veal chops, fresh sage, clove garlic, fresh ground pepper, butter, balsamic vinegar, olive oil, mustard, parsley, vegetable oil cooking spray

Taken from www.food.com/recipe/veal-chops-with-mustard-sage-butter-29053 (may not work)