Searing and Roasting

1. Set the veal chops out at room temperature about 30 minutes before starting. Set the oven to 350 degrees Fahrenheit.

2. Pat the veal chops on both sides with a paper towel and season them to taste with kosher salt and freshly ground black pepper. Heat the fat of your choice -- butter, olive oil or both -- in an oven-safe skillet on the stove over medium-high heat until smoking lightly.

3. Add a few fresh herb sprigs, pungents and aromatics to the pan, if desired. Rosemary, garlic cloves and roughly chopped shallots are a classic combination.

4. Sear veal chops on both sides until browned, about 3 or 4 minutes total. Transfer the chops to the oven.

5. Roast veal chops at 350 F for 10 to 12 minutes for medium-rare, or until they reach a minimum internal temperature of 130 F. Roast them for about 15 minutes, to a temperature of 140 F, for medium.

6. Take the veal chops out of the oven and transfer them to a plate. Rest the veal chops for about 5 minutes before serving.

7. Swirl a tablespoon of butter or cream into the pan drippings while the chops rest and season to taste for a quick pan sauce. Drizzle the sauce over the chops after carving them.

Grilling

1. Set the veal chops out at room temperature about 30 minutes before starting. Set up the grill while the veal chops warm up.

2. Light a gas grill to medium-high and close the lid while it heats up. Light 1 to 1 1/2 layers of charcoal in a charcoal grill and close the lid while it heats.

3. Coat the veal chops in olive oil and season them to taste with kosher salt and freshly ground black pepper. Lay the chops on the grill.

4. Grill the veal chops 5 minutes per side for medium-rare and 6 to 7 minutes for medium. Transfer the veal chops to a plate to rest for about 5 minutes.

5. Drizzle butter or olive oil on both sides of the veal while they're resting and finish with freshly chopped herbs, if desired.