Veal Chops with Rosemary Butter - unsalted butter

Method

• 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.)
• Arrange chops in single layer in large baking dish.
• Drizzle with 2 tablespoons olive oil.
• Sprinkle with remaining 1 1/2 teaspoons rosemary and 3/4 teaspoon thyme.
• Sprinkle with salt and pepper.
• Rub oil and seasonings into chops.
• (Can be prepared 1 day ahead.
• Cover with plastic wrap and chill.
• Let stand at room temperature 1 hour before continuing.)
• Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat.
• Add rosemary sprig and garlic.
• Saute until garlic is fragrant but not brown, about 2 minutes.
• Discard rosemary sprig and garlic.
• Increase heat to high.
• Add chops; cook until chops are browned and meat thermometer inserted horizontally into center reads 130F, about 2 minutes per side.
• Transfer chops to plate.
• Pour off drippings from pan.
• Reduce heat to medium-high.
• Add wine to skillet and cook until reduced to about 2 teaspoons, scraping up browned bits, about 30 seconds.
• Add chicken broth; cook until reduced to about 2 tablespoons, about 30 seconds.
• Drizzle over chops.
• Cut rosemary butter into 4 slices.
• Place 1 slice atop each chop and serve.