This veal dish is a specialty from Orvieto, in Umbria, traditionally prepared only in May. The recipe is “secret” in that each restaurant has its own version of the sauce, which may be enlivened by as many as eighteen different herbs. Suspecting that in this case less may be more, we use only four herbs. You, however, may be as inventive as the folks in Umbria and create your own combinations. Try oregano, summer savory, thyme, or rosemary.
Combine the stock, mustard, and herbs in a saucepan. Heat to simmering and simmer about 3 minutes. Season to taste with salt and pepper.
Heat the grill or broiler. Brush the chops with oil and sprinkle lightly with salt and pepper. Grill or broil until medium-rare, 4 to 5 minutes each side. Spoon the sauce over the chops and serve.
© 1998 Joyce Goldstein. All rights reserved.