veal chops with balsalmic pan sauce

I pulled this veal recipe from one of Rachel Ray's overly complicated and way too long to actually cook recipes in her "30 Minute Get Real Meals" cookbook. Her recipes have always scared me. And I find her to be kind of annoying so it's rare I pull this one out. I thought the veal part of her "Veal Chops with Balsamic Pan Sauce and Spinach salad with Pecans, Pears and Gorgonzola" was doable. (It takes 30 minutes to say the dang name. Geez, Rach.)

Veal Chops

Ingredients
5 tbls extra virgin olive oil
4 bone in veal chops
salt and black pepper
7 to 8 fresh sage leaves
1/2 small yellow onion, chopped
2 garlic cloves, chopped
3 tbls balsamic vinegar
1/2 c chicken stock or broth

Heat a large skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan). Liberally season the veal chops with salt, pepper and sage. 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. Resist the temptation to move the chops around the pan; you want a nice brown crust on them and messing with them won't help you get there. Before flipping the chops, reduce the heat to medium; flip and cook them on the second side for 8-10 minutes, or until desired doneness. (**I think our veal was thicker than RR called for, so it took a good 20 minutes or so and I flipped them a few times.) Remove the chops from the pan and let them rest under a foil tent for about 5 minutes.

While the cops are resting, make the sauce. To the same skillet, add a drizzle more EVOO, the onion and garlic and cook for 1 minute. Add the balsamic vinegar and chicken stock and simmer for 2-3 minutes.