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1
Preheat oven to 425F.
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2
Pat veal chops dry and season with salt and pepper.
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3
Heat 1/2 tablespoon butter and 1/2 tablespoon oil in a 12-inch heavy skillet (see cooks' note, below) over moderately high heat until hot but not smoking, then sear chops until golden brown, about 3 minutes on each side.
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4
Transfer skillet to middle of oven and roast chops until an instant-read thermometer inserted horizontally into a chop registers 155F (do not touch bone), 10 to 15 minutes (depending on thickness).
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5
While chops are roasting, mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large heavy knife), then transfer half of paste to a bowl and whisk in 1/2 tablespoon vinegar, remaining tablespoon oil, and salt and pepper to taste.
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6
Transfer chops to a plate and keep warm.
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7
Add shallot and remaining garlic paste to skillet and cook over moderate heat, stirring, until softened, about 1 minute.
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8
Add wine and remaining tablespoon vinegar and boil, scraping up brown bits, until reduced to about 2 tablespoons, about 4 minutes.
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9
Add broth and rosemary and boil until reduced by half, about 4 minutes.
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10
Remove from heat and add remaining 2 tablespoons butter, swirling skillet to incorporate, then stir in any veal juices accumulated on plate.
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11
Season with salt and pepper.
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12
Add arugula to dressing and toss to coat.
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13
Serve chops with sauce and arugula.
