Serves: 4
Total Calories: 482

1/4 cup olive oil
4 veal loin chops, about 2 inches thick
salt and freshly ground black pepper
1 tablespoon unsalted butter
3 cloves garlic, finely chopped
2 sprigs fresh rosemary
6 fresh sage leaves
1/2 cup dry white wine
1 cup beef or chicken broth

1 Place a rack in the center of the oven. Preheat the oven to 400°F.

2 Pat the chops dry with paper towels. In an ovenproof skillet large enough to hold the chops in a single layer, heat the oil over medium heat. Sprinkle the chops on both sides with salt and pepper. Place the chops in the pan and cook until nicely browned, about 4 minutes. Turn the meat over with tongs and brown the other side 3 to 4 minutes more.

3 Transfer the pan to the center rack of the oven and cook until medium-rare, about 10 minutes. To check for doneness, cut one chop in the thickest part near the bone. The meat should be just pink. Place the chops on a platter. Cover and keep warm.

4 Pour the oil out of the skillet. Place the skillet over medium heat. Add the butter, garlic, rosemary, and sage. Cook 1 minute, scraping the pan. Add the wine and bring to a simmer. Cook 1 minute. Add the broth and cook until the liquid is reduced and slightly thickened, about 3 minutes. Season to taste with salt and pepper. Strain the sauce over the chops. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 482
Calories from Fat: 249

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