2 veal chops, about 3/4-inch thick. 2 cloves garlic, finely chopped. 1 tablespoons fresh rosemary, finely chopped. 2 tablespoons olive oil. Salt and pepper. 1/2 cup white wine. 1/4 cup chicken …

Veal Chops: 3 tablespoons extra-virgin olive oil. Four 8-ounce 3/4-inch-thick bone-in veal rib chops. 1 teaspoon kosher salt. 1/2 teaspoon freshly ground black pepper.

Sprinkle both sides of the veal chops generously with salt and pepper. Allow to sit at room temperature for 15 to 30 minutes. Meanwhile, prepare a charcoal grill with hot coals.

Dredge the veal chops in the seasoned flour and shake to remove excess flour. Working with a large (12-inch) cast-iron pan, heat 2 tablespoons of the butter and the oil over medium-high heat.

Deselect All. 4 (1-inch thick) veal chops. Salt and freshly ground black pepper. 6 sprigs fresh sage, leaves stripped and chopped, about 4 tablespoons

4 veal chops, each 3/4 pounds and 1-inch thick. Mushrooms: 1 pound fresh shiitake mushrooms, stems removed. 1 yellow onion, cut crosswise into 1/2-inch thick slices. 3 tablespoons olive oil.

Deselect All. 4 vine ripe tomatoes, cut into 8 wedges, each wedge cut in 1/2. 1/2 cup, 10 leaves, fresh basil leaves, torn. 1 handful flat leaf parsley, coarsely chopped

Cook the chops and peppers 12 to 15 minutes until juices run clear near the bone. Remove the pan from oven and add hot peppers and a splash of pepper juice. Transfer chops to a serving …

Deselect All. 4 (1 1/2-inch thick cut) bone-in veal chops. Salt and pepper. 3 tablespoons extra-virgin olive oil, 3 turns of the pan. 4 cloves garlic, smashed away from skins