Ingredients:

3 large garlic cloves
2 tablespoons chopped fresh sage leaves
2 tablespoons chopped fresh rosemary leaves
Olive oil
Salt and pepper
4 veal rib chops (each 1¼ inches (3.2cm) thick and 12-14 ounces (350g))
1 cup dry white wine
1 cup chicken broth
2 tablespoons cold unsalted butter

Methods:

Finely chop garlic and in a small bowl stir together with herbs,salt,pepper,and 2 tablespoons oil.Pat chops dry and rub with all but 1 teaspoon herb mixture,reserving remaining for the sauce.Chill chops, covered, at least 15 minutes.

Preheat oven to 375° F (120°C)

Pat chops dry if necessary.In a 12 inch (30cm) non-stick skillet heat oil over moderately high heat until hot but not smoking and brown chops, about 3 minutes on each side and a few seconds on edges.Transfer browned chops to shallow baking pan.Roast chops in middle of oven until an instant read thermometer inserted horizontally into a chop registers 160°F (70°C), 15-20 minutes.

While chops are roasting, pour off any fat from skillet (do not wipe clean).Add wine and reserved herb mixture and deglaze skillet over high heat,scraping up brown bits,1 minute.Boil wine mixture until reduced to about ¼ cup, about 4 minutes.Add broth and boil until liquid is reduced by half,about 5 minutes.Transfer chops to a heated platter.Pour any juices from baking pan into sauce and bring to a boil.Cut butter into pieces and add to sauce,swirling skillet until sauce is slightly thickened and butter is incorporated.Serve chops with sauce.