4 veal chops, from 3/4" to 1" thick
Place veal chops in a shallow glass dish. Season with salt and pepper to taste on both sides. Heat oil and 1 tablespoon of the butter in a large skillet until very hot but not smoking. Sear chops over medium-high heat about 3-4 minutes each side. Remove to a plate and tent with foil to keep warm. Add wine to the skillet to deglaze; stir in garlic and rosemary and cook 2 minutes. Add lemon juice; cook 1 minute. Stir in the remaining 2 tablespoons cold butter; when melted, return chops to skillet to coat with sauce. Serve immediately, hot with sauce drizzled over.