Easy Veal Chop

I couldn't resist buying this beautiful, big, meaty veal chop when I went into Faicco's on Sunday. I have a fool proof way to cook it, too. The veal was tender and juicy and the sauce nice and earthy with a drizzle of truffle oil. (Sounds fancy, really isn't.)

Serves two
Ingredients:
1 big t-bone veal chop, bone in (mine was about 1 1/2 inches thick)
salt and pepper
1 1/2 tbsp butter
1 tbsp balsamic vinegar
truffle oil for drizzling

Directions:
Season the chop liberally with kosher salt and fresh ground pepper. Let it come to room temperature (or at least let it sit for half an hour). Preheat the oven to 325 and heat a cast iron skillet on the stove top on high heat. Melt 1/2 a tbsp of butter in the pan and add the veal chop - don't touch it! Let it sear for three minutes, then flip it and sear the other side for a full three minutes. Then put the whole thing in the oven for 10 minutes. Take it out and remove the veal to a cutting board. Return the skillet to the stove and turn the heat to medium high. Add the balsamic and swirl it around to reduce it. Whisk in the remaining tbsp of butter. Slice the chop and top with the sauce. Finish with a little drizzle of truffle oil.