Chop the sage leaves (2) and the rosemary needles. Form into a mug. Remove the skin from the garlic clove, squeeze it and add it. Add olive oil (1) and season with a little salt and enough freshly ground pepper. Brush the veal chops with it. Cover and let sit at room temperature for about an hour.
In the meantime, cut the garlic bulbs in half. Place cut side down in a baking dish. Drizzle with olive oil (2) and sprinkle with a tiny bit of pepper. Meanwhile, roast in the center of the oven heated to 220 degrees for 25 to 30 minutes, basting with the olive oil 1 or 2 times.
Pluck remaining sage leaves from the sprigs.
Lightly wipe marinade from veal chops. Heat a broiler or skillet until empty. Roast the chops without adding any more fat, not too hot, for 4 to 5 minutes on each side, depending on their thickness. Keep warm.
Add the third unit of olive oil (3) to the frying pan and roast the sage leaves until crisp. Remove and drain on kitchen roll.
Melt the gravy with veal stock or white wine and boil gently.
Arrange the chops on warmed plates, drizzle with gravy, top with sage leaves and add two garlic halves to each.
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