4 loin veal chops (3/4 inch)
2 tbsp. vegetable oil (divided)
1/3 c. chopped red onion
1 tbsp. all-purpose flour
3/4 c. chicken broth
1/2 c. milk
1/8 tsp. crushed tarragon leaves
1/8 tsp. pepper

Brown chops in 1 tablespoon oil in large skillet, about 5 minutes per side. Remove chops; keep warm. In same skillet, saute onion in the remaining oil until tender. Stir in flour and cook for 1 minute. Gradually add broth, milk, tarragon and pepper. Cook, stirring constantly, until mixture comes to a boil. boil 2 to 3 minutes until thickened. Spoon sauce over chops and serve with rice pilaf