2 12-ounce veal rib chops, each about 1 inch thick
1 T olive oil
1 T kosher salt
2 T whole green peppercorns
½ stick unsalted butter
½ c cognac
½ heavy cream
Preheat oven to 200°F.
Pat chops dry and season both sides with kosher salt.
Coarsely chop green peppercorns then press pepper evenly onto both sides of the chops. Heat a 12 inch heavy cast-iron over moderately high heat until hot, about 3 minutes, then add oil, swirling skillet, and sauté the chops turning over once, about 4-5 minutes per side for medium-rare.
Transfer chops to a heatproof platter and keep warm in oven while making sauce.
Pour off fat from skillet, then add shallots and half of butter (2 tablespoons) to skillet and cook over moderately low heat, stirring and scraping up brown bits, until shallots are well-browned all over, 3 to 5 minutes.
Add Cognac (use caution; it may ignite) and boil, stirring, until liquid is reduced to a glaze, 2 to 3 minutes. Add cream and any meat juices accumulated on platter and boil sauce, stirring occasionally, until reduced by half, 3 to 5 minutes. Add remaining 2 tablespoons butter and cook over low heat, swirling skillet, until butter is incorporated. Serve sauce with the veal chops..
Pairs well with Lambert Bridge Merlot and Crane Creek Cuvee