Sage Veal Chops

4 - 1 inch - thick veal chops
salt and pepper
6 sprigs fresh sage, leaves stripped and chopped ( 4 tbs.)
1 Tbs. Evoo ( extra virgin olive oil) once around the pan..
2 tbs. butter
1/2 c. dry white wine or chicken broth
Heat a heavy bottom skillet, med. high heat. Season with salt and pepper.
Rub each with 1 tbs. sage, both sides.
Add oil to skillet , melt butter and add chops , cook chops 5 minutes, each side.
Transfer to warm platter. Let rest.
Add wine or broth or broth to pan and scrape up drippings, Spoon drippings over
chops and serve.
from the kitchen of Lois Wood.