Preheat the oven to 250 degrees F. To make the seasoning, put the salt, pepper, 1 tablespoon of garlic, and the sage in a blender and blend for 15 seconds. Pour into an oven-safe dish and put in the oven for 30 minutes.
Once the garlic mixture has dried out, put back in the blender for another 15 seconds. Turn the oven temperature up to 400 degrees F.
To prepare the ragout, place a cast-iron skillet over high heat and heat for 5 minutes. Place the corn in the skillet and cook for about 8 minutes, or until it becomes charred.
Add the remaining garlic, milk, scallions, and pepper and cook for 2 minutes. Season with salt and pepper.
Place an oven-safe sauté pan over high heat. While heating the pan, season the veal with the sage mixture.
Pour the olive oil in the heated skillet and cook the chops in the olive oil for 4 minutes on each side, or until golden brown on both sides. Put the pan in the oven and roast until they have reached the desired doneness.
Once the chops are done, divide the corn ragout on 4 plates and sprinkle the Gouda cheese on top. Place the veal chops over the corn.