Preheat oven to 425 degrees. Pat veal rib chops dry. Season with ground black pepper and garlic powder.
Lightly coat the bottom of a sauté pan with olive oil and place it on the stovetop over medium high heat. Once the pan is hot add the chops and sear – about 5 minutes on each side. Place the pan in the preheated oven for 8-10 minutes depending on thickness of the chops. Goal is slightly pink medium rare (internal temperature of 135-140 degrees before resting).
Remove the pan from the oven and place the chops on a clean plate to rest for 5 minutes.
While the chops are resting, place the sauté pan containing the juices and cracklings back on the stove on medium heat. Deglaze with a little Balsamic vinegar and stir scraping the cooked bits from the bottom of the pan. Add to the pan 2 large pats of butter and 1/2 cup Stonewall Kitchen Vidalia Onion Fig Sauce and stir well. Bring the sauce to a slight boil and turn off the heat.
Plate chop and spoon sauce on top, with a potato pancake and roasted asparagus.
– Gary Levine