Pan-Roasted Veal Chops with Arugula

Ingredients

• 1 ½ tablespoons olive oil
• 1 garlic clove
• ¼ teaspoon salt
• 1 ½ tablespoons balsamic vinegar
• 3 tablespoons shallot
• ½ cup dry white wine
• 1 cup low-sodium chicken broth
• + 4 more ingredients
• • 4 1- to 1 1/4-inch-thick veal rib chops (10 to 12 oz each), bones frenched
  • 2 ½ tablespoons unsalted butter
  • 2 small bunches arugula
  • ¾ teaspoon fresh rosemary or 1/4 teaspoon dried

Preheat oven to 425°F. Pat veal chops dry and season with salt and pepper. Heat 1/2 tablespoon butter and 1/2 tablespoon oil in a 12-inch heavy skillet (see cooks' note, below) over moderately high heat until hot but not smoking, then sear chops until golden brown, about 3 minutes on each side. T...

View full recipe at Epicurious