Veal Loin Chops with Mustard Sage Sauce

2 Servings
2 veal loin chops, 1 inch
1 tablespoons butter
1 teaspoon vegetable oil
Dried sage
2 1/2 tablespoons chopped onions
1/3 cup beef broth
2 teaspoons dried sage
2 teaspoons Dijon mustard
1/4 cup half & half

Melt butter with oil in heavy skillet over medium-high heat.  Sprinkle chops with dried sage and pepper.  Add to skillet and cook until brown, about 5 minutes per side.  Reduce heat to medium and cook to desired doneness, about 1 minute per side for medium-rare.  Transfer veal to plate; keep warm.Add onions to same skillet and stir 1 minute. Add broth, 1 tablespoon sage and mustard to skillet and boil until very thick, scraping up browned bits, about 4 minutes. Add half and half and boil until liquid thickens to sauce consistency, about 1 minute. Mix in remaining 1 tablespoon sage and any juices exuded by veal. Place chops on plate and spoon sauce over.