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1
Preheat the oven to 350F.
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2
Place the pecans on a baking sheet and toast in the oven for 8 to 10 minutes, or until they smell toasty and they are golden brown.
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3
Remove the nuts from the oven and cool them completely.
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4
Heat a large skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan).
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5
Liberally season the veal chops with salt, pepper, and sage.
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6
Once the skillet is screaming hot and you see the first wafts of smoke rising, add the chops and cook on the first side for 5 minutes.
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7
Resist the temptation to move the chops around in the pan; you want a nice brown crust on them and messing with them wont help you get there.
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8
Before flipping the chops, reduce the heat to medium; flip and cook them on the second side for 8 to 10 minutes, or until desired doneness.
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9
Remove the chops from the pan and let them rest under a foil tent for about 5 minutes.
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10
While the chops are resting, make the sauce.
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11
To the same skillet, add a drizzle more EVOO, the onion, and garlic and cook for 1 minute.
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12
Add the balsamic vinegar and chicken stock and simmer for 2 to 3 minutes.
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13
While the sauce is simmering, prepare the salad.
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14
In a salad bowl, combine the juice of 1 lemon with about 3 tablespoons of EVOO and a little salt and pepper.
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15
Add the sliced pear and toss to coat.
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16
Add the spinach, reserved toasted pecans, and crumbled Gorgonzola or Maytag Blue cheese.
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17
Toss to combine and coat.
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18
Turn the heat off the balsamic pan sauce, add the cold butter, and swirl until completely melted.
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19
Serve each chop with a little balsamic pan sauce and a serving of the spinach salad.
