Herb-Roasted Veal Chops

Prep Time: 25 minutes, Cook Time: 50 minutes, Yield: 4 servings
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 1 inches thick and 12-14 ounces)
1 cup dry white wine
1 cup chicken broth
2 tablespoons cold unsalted butter

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 Pat chops dry if necessary. In a 12 inch 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 , 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 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.