Veal Chops With Mustard Sage Sauce

• 1 1/2 Tbsp. butter
• 1 tsp. vegetable oil
• 2 (1-inch thick) veal loin chops
• dried rubbed sage
• 1/4 c. chopped shallots
• 1/3 c. beef broth (unsalted)
• 2 Tbsp. minced fresh sage or 2 tsp. dried rubbed sage
• 1 Tbsp. Dijon mustard
• 1/4 c. half and half
• fresh sage leaves

1. Melt butter with oil in medium skillet over medium-high heat. Lightly sprinkle dried sage and pepper.
2. Add to skillet and cook until brown, about 5 minutes per side.
3. Reduce heat and cook to desired doneness, about 1 minute per side for medium rare. Transfer veal to a plate and keep warm.
4. Add shallots to same skillet; add broth, 1 tablespoon minced sage and mustard.
5. Boil until thick.
6. Add half and half and boil until thickness to sauce consistency.
7. Mix in the remaining sage (minced) and any juices exuded by veal.
8. Place 1 chop on each plate and spoon sauce over. Garnish with fresh sage leaves and serve.

butter, vegetable oil, veal loin chops, sage, shallots, beef broth, fresh sage, mustard, sage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=361533 (may not work)