Instructions

Preheat the oven 400?F.
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Combine the assorted herbs, garlic, bread crumbs, 1 teaspoon Creole Seasoning, and 2 tablespoons of the oil in a bowl, and mix until thoroughly blended. Makes about 2 cups.
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Prepare the Roasted Shallot Sauce, and keep warm. While the sauce is cooking, prepare the Rosemary Potato Crisps through Step 2.
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Sprinkle the chops with the remaining 2 teaspoons Creole Seasoning and use your hands to coat the meat on both sides. Heat the remaining 2 teaspoons oil in large skillet over high heat. When the oil is hot, sear the chops until brown, for about 4 minutes on each side. Remove from the skillet.
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Place the seared veal chops on top of the Rosemary Potato Crisps after theyíve been flipped. Pack the herb mixture on top of the veal chops, using about 1/2 cup for each. Place the baking sheet back in the oven and bake for 20 minutes (pink and juicy inside).
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To serve, place a mound of the Rosemary Potato Crisps on each plate, top with a veal chop, and pour a generous 1/4 cup of the Roasted Shallot Sauce over each chop, making sure each portion gets roasted shallots and garlic cloves.
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Yield: 4 main-course servings