Pan Roasted Veal Chops

When I saw beautiful thick veal chops at the store it reminded me of a dish at an Italian Restaurant in Palm Desert that we have gone to alot over the years. It's always Ron's favorite dish to order so....had to see what I could do with them. Now the version at the restaurant is about 18 oz per chop (yes you read that correctly) and definitely priced accordingly!!

2 1 1/2" thick perfectly marbled veal chops
3 tsp minced rosemary
3 cloves minced garlic
3 tbls minced Italian parsley
Zest from one large lemon
Olive oil
Salt/pepper
butter
Bring the chops to room temperature
In small bowl drizzle in just enough
olive oil to moisten. Salt and pepper both sides of chops and divide the gremolata (fancy shmancy name) evenly on all four sides of chops, pressing firmly into the meat.
Heat an oven proof skillet to medium high on stove with 1/2 olive oil and 1/2 butter enough to cover bottom of skillet completely. Be sure pan is nice and hot and then carefully put chops in pan. Sear each side till nice and caramelized about 4 minutes each side.
Place pan in a 375 degree preheated oven for about 12-15 minutes. I cooked ours till insta read temperature was just about 160. You don't have to overlook veal chops. Let sit on a plate for 10 minutes. I reduced the drippings with a little white wine and one more small bit of butter. I do think this recipe would have rivaled the chops at Andrenos for sure!
I served with a spinach salad with dried cherries, pecans and goat cheese.
Enjoy and Ciao Bella!