Veal chops with mustard sage sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | tablespoon | Butter |
| 1 | teaspoon | Vegetable oil |
| 2 | Veal loin chops; (1-inch-thick) | |
| Dried rubbed sage | ||
| 2½ | tablespoon | Chopped shallots |
| ⅓ | cup | Unsalted beef broth |
| 2 | tablespoons | Minced fresh sage or 2 teaspoons dried |
| ; rubbed sage | ||
| 2 | teaspoons | Dijon mustard |
| ¼ | cup | Half and half |
| Fresh sage leaves | ||
Directions
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
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