Veal Chops with Rosemary Butter

Ingredients

• 3 tablespoons wine dry white
• 2.5 teaspoons rosemary leaves fresh divided minced
• 1 teaspoon thyme sprigs fresh divided chopped
• 1  garlic clove 
• 3 tablespoons chicken broth 
• 4 tablespoons olive oil divided
• 4 inch rosemary leaves fresh
• 1 pinch salt 
• 0.3 cup butter unsalted room temperature ()
• 48 ounce veal loin chops 

Equipment

• bowl
• frying pan
• whisk
• plastic wrap
• baking pan
• kitchen thermometer

Directions

1. Whisk butter, 1 teaspoon rosemary, 1/4 teaspoon thyme, and pinch of salt in small bowl to blend. Wrap rosemary butter in plastic wrap, forming 1 1/2-inch-diameter log. Chill at least 2 hours. (Can be made 1 week ahead. Keep refrigerated.)
2. Arrange chops in single layer in large baking dish.
3. Drizzle with 2 tablespoons olive oil.
4. Sprinkle with remaining 1 1/2 teaspoons rosemary and 3/4 teaspoon thyme.
5. Sprinkle with salt and pepper. Rub oil and seasonings into chops. (Can be prepared 1 day ahead. Cover with plastic wrap and chill.
6. Let stand at room temperature 1 hour before continuing.)
7. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat.
8. Add rosemary sprig and garlic. Sauté until garlic is fragrant but not brown, about 2 minutes. Discard rosemary sprig and garlic. Increase heat to high.
9. Add chops; cook until chops are browned and meat thermometer inserted horizontally into center reads 130°F, about 2 minutes per side.
10. Transfer chops to plate.
11. Pour off drippings from pan. Reduce heat to medium-high.
12. Add wine to skillet and cook until reduced to about 2 teaspoons, scraping up browned bits, about 30 seconds.
13. Add chicken broth; cook until reduced to about 2 tablespoons, about 30 seconds.
14. Drizzle over chops.
15. Cut rosemary butter into 4 slices.
16. Place 1 slice atop each chop and serve.