Recipe for Veal Chops with Mustard Sage Sauce 
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Yield:
1
Ingredients:
Amount Ingredient
1/2 tbl butter
1 tsp vegetable oil
2 x veal loin chops (1-inch-thick)
Dried rubbed sage
1/2 tbl chopped shallots
1/3 cup unsalted beef broth
2 tbl minced fresh sage or 2 teaspoons dried rubbed sage
2 tsp Dijon mustard
1/4 cup half and half
Instructions:
Instructions: Melt butter with oil in 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; 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.

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