Name: Veal Chops with Rosemary Butter
Yield: 4 Servings
Ingredients: 1/4 cup (1/2 stick) unsalted butter, room temperature; 2 1/2 teaspoons minced fresh rosemary, divided; 1 teaspoon chopped fresh thyme, divided; Pinch of salt; 4 12-ounce veal rib chops, each about 1 inch thick; 4 tablespoons olive oil, divided; 1 4-inch-long fresh rosemary sprig; 1 garlic clove, flattened; 3 tablespoons dry white wine; 3 tablespoons low-salt chicken broth

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