Active Time

　　30 minutes

　　Total Time

　　40 minutes

　　

Ingredients

Makes 4 servings

　　4 (1- to 1 1/4-inch-thick) veal rib chops (10 to 12 oz each), bones frenched if desired

　　2 1/2 tablespoons unsalted butter

　　1 1/2 tablespoons olive oil

　　1 garlic clove

　　1/4 teaspoon salt

　　1 1/2 tablespoons balsamic vinegar

　　3 tablespoons minced shallot

　　1/2 cup dry white wine

　　1 cup low-sodium chicken broth

　　3/4 teaspoon minced fresh rosemary or 1/4 teaspoon dried, crumbled

　　2 small bunches arugula, trimmed

　　

Step 1

Preheat oven to 425°F.

　　

Step 2

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. Transfer skillet to middle of oven and roast chops until an instant-read thermometer inserted horizontally into a chop registers 155°F (do not touch bone), 10 to 15 minutes (depending on thickness).

　　

Step 3

While chops are roasting, mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large heavy knife), then transfer half of paste to a bowl and whisk in 1/2 tablespoon vinegar, remaining tablespoon oil, and salt and pepper to taste.

　　

Step 4

Transfer chops to a plate and keep warm. Add shallot and remaining garlic paste to skillet and cook over moderate heat, stirring, until softened, about 1 minute. Add wine and remaining tablespoon vinegar and boil, scraping up brown bits, until reduced to about 2 tablespoons, about 4 minutes. Add broth and rosemary and boil until reduced by half, about 4 minutes. Remove from heat and add remaining 2 tablespoons butter, swirling skillet to incorporate, then stir in any veal juices accumulated on plate. Season with salt and pepper.

　　

Step 5

Add arugula to dressing and toss to coat. Serve chops with sauce and arugula.

　　Cooks' note:

　　· If your skillet isn't ovenproof, wrap handle with heavy-duty foil (or a double layer of regular foil) before roasting.