Bring 1″ veal rib chops to room temperature. Pat dry. Season on both sides with ground black pepper, garlic powder, dried thyme, sea salt to taste. Preheat oven to 400 degrees.
On the stovetop, heat a dry sauté pan until hot. Place chops into pan and sear on both sides for 4 minutes each side until carmelized. Place pan with carmelized chops into the preheated 400-degree oven and bake for additional 4-5 minutes, depending on preference for medium-rare to medium. Remove pan from oven. Place chops on plate to rest for 5 minutes.
On the stovetop, under low heat, place 3 tbs. butter into the original sauté pan with veal drippings, and add 3 tbs. Fini or best Balsamic vinegar to deglaze for a sauce. Scrape and stir to incorporate all drippings. Serve chops drizzled with sauce, roasted fingerling potatoes and string beans. Serves 2.
La Crema 2014 Pinot Noir from Willamette Valley, Oregon.