Veal Chops with Mustard-sage Butter

• loin veal chops (1 1/2 inches thick)↗2
• minced fresh sage, divided use3 tablespoons
• clove garlic, minced↗1
• fresh ground pepper↗1⁄4 teaspoon
• butter, softened↗3 tablespoons
• balsamic vinegar↗2 teaspoons
• olive oil↗1 tablespoon
• Dijon mustard↗2 teaspoons
• minced fresh parsley2 teaspoons
• vegetable oil cooking spray

Step-by-step instructions

1. 1

   Rub both sides of veal with 1 1/2 tablespoons sage, garlic and pepper.

2. 2

   Cover and chill 2 hours.

3. 3

   Combine remaining 1 1/2 tablespoons sage, butter, vinegar, olive oil, mustard and parsley; stirring until blended, set aside.

4. 4

   Place veal on rack coated with cooking spray; place rack in broiler pan.

5. 5

   Broil 5 1/2 inches from heat (with electric oven door partially opened) 10 minutes on each side or to desired degree of doneness.

6. 6

   Place dollop of butter mixture on top of each chop; serve immediately.