Veal Chops with Mustard Sage Sauce

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Veal Chops with Mustard Sage Sauce Ingredients

1 1/2 tb Butter	2 tb Minced fresh sage or 2
1 ts Vegetable oil	; rubbed sage
2 Veal loin chops;	2 ts Dijon mustard
Dried rubbed sage	1/4 c Half and half
2 1/2 tb Chopped shallots	Fresh sage leaves
1/3 c Unsalted beef broth

Instructions for Veal Chops with Mustard Sage Sauce

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. Bon Appetit March 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: MustardCuisine: Uncategorized

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