Pat the veal chops dry with paper towels to ensure a proper sear.

Season both sides of the chops generously with salt and black pepper.

Heat a large skillet over medium-high heat and add the olive oil; heat until the oil shimmers.

Place the veal chops in the hot skillet and sear for 4-5 minutes on each side, or until a golden crust forms.

After flipping the chops, add the minced garlic and chopped rosemary to the pan to infuse flavor.

Add the butter to the skillet and baste the chops with the melted butter for added richness.

Use a meat thermometer to check the internal temperature; cook until it reaches 145°F for medium-rare.

Remove the chops from the skillet and let them rest for 5 minutes before serving to allow the juices to redistribute.