Veal Chops with Green Peppercorn Sauce

Remove the veal chops from the refrigerator 30 minutes before cooking to bring them to room temperature, then season generously on both sides with salt and black pepper.

Heat a heavy skillet or cast-iron pan over medium-high heat and add the olive oil, swirling to coat the surface evenly.

Place the seasoned veal chops into the hot pan and sear undisturbed for 3-4 minutes per side until a deep golden-brown crust forms, then transfer to a warm plate and tent loosely with foil.

Reduce the heat to medium and carefully pour the brandy into the same pan, using a wooden spoon to deglaze and scrape up all the browned bits from the bottom.

Allow the brandy to reduce by half, then add the green peppercorns, crushing some lightly with the back of the spoon to release their aromatic oils into the sauce.

Add the butter to the pan piece by piece, swirling the pan constantly to emulsify the sauce until it is glossy, smooth, and lightly thickened.

Taste the sauce and adjust seasoning with salt and black pepper as needed, then return the rested veal chops to the pan and spoon the sauce over them to warm through.

Plate the veal chops immediately and spoon the remaining green peppercorn sauce generously over the top before serving.