Olive Crusted Veal Chops with Garlic and Rosemary

I so appreciate the responses I'm getting to this site. This recipe comes from another grad school friend and former roommate, Charity. I remember one marathon cookie baking session just before Christmas where she did all the baking and I slept on the couch (see my previous post about how I feel about baking) This one comes from the Newlywed Cookbook and it sounds fabulous. By the way, if anyone tries any of these recipes please comment so we'll know how you liked it. I plan to be trying alot of new ones in the near future.

1/4C pitted Kalamata olives
2 garlic cloves peeled
2 tablespoons sherry vinegar
1 Tbsp fresh chopped rosemary
1/4 tsp salt
1/4 tsp ground black pepper
4-40z boneless veal loin chops, about 1" thick
2 tsp olive oil

1. Preheat oven to 425F

2. In a blender, combine olives, garlic sherry vinegar, rosemary, salt and pepper. Puree until mixture forms a thick paste. Pat veal chops dry and rub olive mixture on both sides.

3. Heat oil in large oven-proof skillet over medium heat. Add veal chops and saute 2 minutes per side, or until golden brown. Transfer skillet to oven and roast 10-15 minutes or until veal is cooked through.Also good with Lamb and chicken.