Instructions: Put the rack in the lower area of the oven; heat the oven to 400 degrees. Set aside an 8-inch square baking pan. Season both sides of the veal with salt and pepper, patting it into the surface.

Heat the oil and 1 teaspoon of butter in an 8-inch heavy skillet over medium-high heat. When its very hot, sear the chops on both sides, about 6 minutes total. Set them aside in the reserved pan. (Once the veal chops are seared, they can rest at room temperature for about two hours before finishing them in the oven.)

Reduce the heat to medium and, in the same skillet, cook the shallots, stirring often, until soft, 2 to 3 minutes. Add the wine and stock. Stir to release any bits sticking to pan. Bring to a boil until reduced by half, about 3 minutes. (Can be done 2 hours ahead and kept at room temperature.)

To serve, bake the chops, uncovered, until cooked as desired, about 5 to 7 minutes for medium-rare. Place them on warm dinner plates. Add any accumulated meat juices from the pan to the skillet. Bring to a boil. Stir in the remaining 2 teaspoons of butter until melted. Taste; adjust seasoning. Spoon the sauce over the chops, dividing evenly. Serve hot.

This recipe yields 2 servings.

NOTES :

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