This is mine! And really yummy, too. As with veal scallops, the chops will cook almost as quickly, so line up your ingredients (mis en place) before you begin. Veal is very delicate meat, so do not overcook or you will have shoe leather! Side dishes can range from pasta to vegetables, so try them all.
Serves 4

4 veal chops, from 3/4" to 1" thick
Kosher salt and fresh ground pepper
1 tablespoon olive oil
3 tablespoons butter -- divided
1/2 cup dry red wine
2 cloves garlic -- minced
1 tablespoon chopped fresh rosemary
2 teaspoons lemon juice

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.

Copyright 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved