Veal Chops With Sage - cooking recipe

Ingredients

4 to 6 loin veal chops, cut 1-inch thick
pepper
7 Tbsp. butter or margarine
1 tsp. rubbed sage leaves
3/4 c. dry vermouth

Preparation

Sprinkle chops with pepper.
Melt 3 tablespoons of the butter in a wide frying pan over medium-high heat; add chops.
Reduce heat to medium and cook on one side until browned (8 to 10 minutes).
Turn chops, sprinkle sage into butter and cook until chops are browned and meat near bone is no longer pink when slashed (about 10 minutes).
Arrange chops on a platter; keep warm.