Veal Loin Chops With Brown Butter And Sage

Season veal chops with salt and freshly ground black pepper.

In a nonstick skillet large enough to hold chops in 1 layer, heat butter until it's golden brown. Add chops and cook until browned on 1 side, about 4 minutes.

Place 3 sage leaves on the uncooked side of each chop and turn chops over. Cook over high heat for 3 to 4 minutes, until browned. Season lightly with salt and coarsely ground black pepper, and garnish with a few fresh sage leaves.