Veal Chops with Sage Butter, Sunflower Seeds & Beet Drizzle: so beautiful and radically simple. Serve with a buttery potato puree or creamy polenta. 

¾ cup chopped canned beets
2 tablespoon white balsamic vinegar
4 tablespoons olive oil
4 thick loin veal chops, about 9 ounces each
3 tablespoons unsalted butter
12 large sage leaves
¼ cup toasted sunflower seeds

 Place the beets, 1 tablespoon vinegar, 3 tablespoons of the oil and ¼ cup water in a food processor.  Process until very smooth and set aside.  Season chops with salt and pepper.  In skillet large enough to hold chops in one layer, heat butter and 1 tablespoon oil.  Add the chops; cook over high heat until browned on one side, about 4 minutes.  Place 3 sage leaves on the uncooked side of each chop and turn the chops over.  Cook until browned on the other side, about 3 to 4 minutes longer. Add remaining 1 tablespoon vinegar to the pan.  Serve chops, sage side up, sprinkled with sunflower seeds and drizzled with beet dressing.  Serves 4