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1
Preheat the oven to 425.
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2
Using a paring knife, cut a 3-inch-deep horizontal pocket in the center of each chop.
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3
Season the chops and pockets with salt and pepper.
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4
Tuck one slice each of ham and cheese into each pocket and seal with toothpicks.
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5
In each of 2 large skillets, heat 2 tablespoons of the olive oil.
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6
Add 2 chops to each skillet and cook over moderately high heat for about 1 minute.
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7
Add 1 tablespoon of the room-temperature butter to each skillet and cook the chops, turning once, until browned, about 8 minutes.
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8
Transfer the chops to a large rimmed baking sheet and roast in the oven until the veal is pink and an instant-read thermometer inserted at the thickest point registers 130, about 8 to 10 minutes.
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9
Discard the toothpicks.
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10
Meanwhile, add 1/4cup of the Madeira to each skillet and swirl to deglaze the pans.
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11
Scrape the juices from 1 skillet into the other.
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12
Add the chicken broth and simmer over moderate heat until reduced to 1/2 cup.
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13
Remove from the heat and gradually whisk in the cold butter.
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14
Season the sauce with salt and pepper.
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15
Transfer the veal chops to plates.
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16
Stir in any accumulated juices from the sheet pan to the sauce.
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17
Pour the sauce over the chops and serve at once.
