In the supporting role was some tricolor sage that we have been growing as part of our "rolling garden" (pictured right) Because we do not have a lot of sun in our backyard, my husband started a container garden and put it in out old garden cart which he can move around to get maximum sunlight! The added advantage is that the multitudes of bunnies cannot reach my tender herbs!
I browned the chops in a pan in a little olive oil, salt and pepper and a chiffonade(this means I stacked the leaves on top of one another and cut into thin ribbons) of the fresh sage. Once the chops were browned on both sides I added some white wine and cooked until the chops were medium-rare. The chops were light in flavor (like a moister pork chop, with a more delicate flavor), and really delicious, so if you find some chops marked down to $1.97, you should give veal chops a try! I served these with a mixture of spinach and canellini beans cooked in garlic, and it was a big hit! I just wish I had taken a picture!