Pan Roasted Veal Chops

Preheat the oven to 450 degrees F.

Melt 2 tablespoons of butter in pan and sweat the shallot and leeks over low heat covered for 10-12 minutes.

Add the veal stock and simmer uncovered for 3-4 minutes, cover and set aside.

In oven proof pan, heat oil until hot. Season veal chops with salt and pepper and cook over med-high heat for approx. 3 minutes until browned. Flip the chops over and cook for another minute on the other side, then place pan into the hot oven for 6-9 minutes.

While the chops are roasting, add the thyme to the onions and leeks, season with salt and pepper and cook over med-high heat. Spoon half the onion/leek mixture to each plate, then set the veal chops on top of the mixture and serve.