- Four 15-ounce bone-in veal rib chops, cut about 1 inch thick
- Kosher salt
- 1/4 cup all-purpose flour
- 3 tablespoons unsalted butter
- 1/4 cup plus 2 teaspoons extra-virgin olive oil
- 4 sage sprigs plus 1/4 cup sage leaves
- 6 firm plums, quartered
How to make this recipe
Pat the veal chops dry with paper towels and let them stand at room temperature for 30 minutes.
Generously season the chops with salt and pepper. Coat the chops with the flour, tapping off the excess. In each of 2 large skillets, melt 11/2 tablespoons of the butter in 2 tablespoons of the olive oil over moderately high heat. Add 2 chops to each skillet and cook until golden brown on one side, about 9 minutes. Add 2 sage sprigs to each skillet and turn the chops. Continue cooking, basting occasionally with the sage butter, until the chops are golden brown and an instant-read thermometer inserted in the thickest part registers 125° for medium-rare or 135° for medium, 8 to 10 minutes longer. Transfer the veal chops to a platter and cover loosely with foil to keep warm. Discard the sage sprigs.
Add the sage leaves to one of the skillets and cook over moderately high heat until crisp, about 2 minutes. Drain on paper towels. Add the plums to the skillet along with the remaining 2 teaspoons of olive oil and season with salt and pepper. Cook, stirring occasionally, until the plums are just softened and lightly caramelized, 3 to 4 minutes. Scrape the plums and any accumulated pan juices over the chops, garnish with the crisp sage leaves and serve.
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