Veal Chops with Mustard Sage Sauce

4.4(39)

When dinner is just for two, why not splurge on veal chops? Accompany this sophisticated entrée with roasted potatoes and sautéed or steamed green beans.

by Epicurious·published 2004-08-20

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Servings

Serves 2

Total time

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Calories / serving

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Ingredients (10)

serves

1 1/2 tablespoons butterbutter
1 teaspoon vegetable oilvegetable-oil
2 1-inch-thick veal loin chops
Dried rubbed sagesage
2 1/2 tablespoons chopped shallotsshallot
1/3 cup unsalted beef brothbeef-broth
2 tablespoons minced fresh sage or 2 teaspoons dried rubbed sagesage
2 teaspoons Dijon mustarddijon-mustard
1/4 cup half and halfhalf-and-half
Fresh sage leavessage

Instructions (2 steps)

01Melt 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.
02Add 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.

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Not rich — missing servings, total time, or calories.