Whether you prefer pork or veal, this dish is sure to impress your dinner guests!

Four veal or pork chops, 1 ½” thick
½ c Unsalted butter, room temperature
2 T fresh rosemary
2 t fresh thyme, divided
4 garlic cloves
4 T balsamic vinegar
3T olive oil
fresh rosemary sprigs for garnish
salt & pepper

Generously salt & pepper both sides of the chops. Let chops sit at room temperature for 30 minutes.

Preheat the oven to 375°.

In a mini-food processor, chop rosemary, thyme, and garlic. Melt butter over low heat; add garlic, herbs, and balsamic vinegar and mix. Remove from heat.

Pour half the butter herb mixture into the bottom of a roasting dish large enough to fit the chops.

In a skillet, heat olive oil over medium-high heat. Brown chops 2 minutes per side and transfer to a roasting dish.

Baste the top of the chops with the remaining butter mixture.

Bake uncovered. For veal chops, bake for 15 minutes or internal temperature is 145° for medium, or 150° for medium-well. For pork chops, bake for 20 minutes, or until the internal temperature is 160° for medium-well.

Allow to rest for 3 minutes before serving.

Suggested accompaniments: Garnish chops with a sprig of rosemary and serve with warm apple sauce, sauteed broccolini, and mashed potatoes.