Veal
Loin Chops with Mustard Sage Sauce Recipe
2 Servings
Ingredients
-
2 veal loin chops, 1
inch
-
1½ tablespoons butter
-
1 teaspoon vegetable oil
-
Dried sage
-
2½ tablespoons
chopped onions
-
1/3 cup beef broth
-
2 teaspoons dried sage
-
2 teaspoons Dijon
mustard
-
1/4 cup half & half
Preparation
Melt butter with oil
in heavy 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 onions to same
skillet and stir 1 minute. Add broth, 1 tablespoon 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 sage and any juices exuded by veal. Place chops on
plate and spoon sauce over.
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