Source: dLife

Pan roasted veal chops with steak seasoning served with corn and gouda cheese ragout.

Servings

0.5 tsp kosher salt
1 tbsp black pepper
1.5 tbsp minced garlic
1 tbsp fresh sage , chopped
2 cup Corn, yellow, sweet, kernels, drained, 12oz can
1 cup whole milk
1 tbsp chopped scallions
2 oz Cheese, gouda , grated (1/4 cup)
0.5 tsp black pepper
16 oz Veal, loin chop, raw (4 chops)
2 tbsp Seasoning, steak, grilling
2 tbsp olive oil

1 Preheat the oven to 250 degrees F. To make the seasoning, put the salt, pepper, 1 tablespoon of garlic, and the sage in a blender and blend for 15 seconds. Pour into an oven-safe dish and put in the oven for 30 minutes.
2 Once the garlic mixture has dried out, put back in the blender for another 15 seconds. Turn the oven temperature up to 400 degrees F.
3 To prepare the ragout, place a cast-iron skillet over high heat and heat for 5 minutes. Place the corn in the skillet and cook for about 8 minutes, or until it becomes charred.
4 Add the remaining garlic, milk, scallions, and pepper and cook for 2 minutes. Season with salt and pepper.
5 Place an oven-safe sauté pan over high heat. While heating the pan, season the veal with the sage mixture.
6 Pour the olive oil in the heated skillet and cook the chops in the olive oil for 4 minutes on each side, or until golden brown on both sides. Put the pan in the oven and roast until they have reached the desired doneness.
7 Once the chops are done, divide the corn ragout on 4 plates and sprinkle the Gouda cheese on top. Place the veal chops over the corn.

Do not add any extra salt.