4 veal chops
1 tablespoon olive oil
3 tablespoons butter
1 large shallot, minced
10 sage leaves, chopped
½ cup red wine
½ cup veal stock
Salt & pepper
Lemon
Sage leaves for garnish

Salt and pepper the veal chops.  Heat olive oil in a large skillet and cook the chops until cooked thru but still pink inside, about 4 minutes per side.  Remove the chops and keep warm.  Add the butter, shallots and sage and cook until the shallots are soft.  Add the red wine and cook until reduced by half.  Stir in the veal stock and simmer until syrupy.  Season with salt, pepper and a squeeze of lemon. Return the chops to the pan to warm and coat with sauce.  Plate the chops and drizzle with the remaining sauce and garnish with a sage leaf.

John’s Wine Pairing:
We love veal chops with this rich, luscious sauce. The Gainey 2007 Cabernet Franc, a bit unusual as a varietal really complemented the meal. It was bright in color and first taste, earthy and full in the middle with a creamy succulent finish. Good job, Gainey Vineyards.