2 veal loin chops (1-inch thick)
1 1/2 tbsp. butter
1 tsp. vegetable oil
dried rubbed sage, for sprinkling
freshly ground pepper, for sprinkling
1/4 cup chopped shallots
1/3 cup beef broth (Swanson)
2 tbsp. minced fresh sage, divided (or 2 tsp. dried rubbed sage)
1 tbsp. Dijon mustard
1/4 cup half & half
fresh sage leaves, for garnish

Melt butter with oil in medium skillet over medium-high heat. Lightly sprinkle dried sage and pepper. Add chops to skillet and cook until brown, about 5 minutes per side. Reduce heat and cook to desired doneness, about 1 minute per side for medium rare. Transfer veal to a plate and keep warm.

To same skillet, add shallots; add broth, 1 tablespoon minced sage and mustard. Boil until thick. Add half & half and boil until thickness to sauce consistency. Mix in the remaining sage (minced) and any juices exuded by veal. Place 1 chop on each plate and spoon sauce over.

Garnish with fresh sage leaves and serve.

Serves 2.