1 1 1⁄2– lb. bone-in veal chop, about 2 1⁄2” thick
4 tbsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
2 tbsp. butter
4 sprigs thyme
Heat oven to 350˚. Rub veal chop with 1 tbsp. oil and massage in salt and pepper. Heat 1 tbsp. oil in a 10″ skillet over high heat. Add veal and cook, turning occasionally, until browned on all sides, about 12 minutes. Add butter, rosemary, thyme, and garlic to the skillet and transfer to the oven. Roast, basting frequently with the juices, until veal is medium rare and an instant-read thermometer inserted into center of the chop reads 140˚, about 30 minutes. Transfer veal to a plate and let rest for 10 minutes. Discard herbs, garlic, and all but 2 tbsp. oil from skillet.