Prep 15 mins
Cook 30 mins
- 2 loin veal chops (1 1/2 inches thick)
- 3 tablespoons minced fresh sage, divided use
- 1 clove garlic, minced
- 1⁄4 teaspoon fresh ground pepper
- 3 tablespoons butter, softened
- 2 teaspoons balsamic vinegar
- 1 tablespoon olive oil
- 2 teaspoons Dijon mustard
- 2 teaspoons minced fresh parsley
- vegetable oil cooking spray
- Rub both sides of veal with 1 1/2 tablespoons sage, garlic and pepper.
- Cover and chill 2 hours.
- Combine remaining 1 1/2 tablespoons sage, butter, vinegar, olive oil, mustard and parsley; stirring until blended, set aside.
- Place veal on rack coated with cooking spray; place rack in broiler pan.
- Broil 5 1/2 inches from heat (with electric oven door partially opened) 10 minutes on each side or to desired degree of doneness.
- Place dollop of butter mixture on top of each chop; serve immediately.
I love veal chops, but I like them cooked to medium, so we cooked ours about 4 minutes each side. I also reduced the olive oil to 1 teaspoon in the butter mix. I'm still not sure if I needed it at all, but 1 teaspoon seemed to work just fine. This is a good, easy, tasty recipe for veal chops, and I'm sure we'll make it again.