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1
Mince garlic and mash with salt.
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2
In a small bowl stir together garlic paste, herbs, pepper, and 3 tablespoons oil.
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3
Pat veal chops dry.
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4
Reserve 1 tablespoon herb mixture for sauce and rub remainder evenly onto chops.
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5
Veal chops can be prepared up to this point 1 day ahead and chilled, covered.
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6
Chill reserved herb mixture, covered.
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7
Preheat oven to 425F.
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8
Quarter shallots and tomatoes lengthwise and in a bowl toss with 1 tablespoon oil, sugar, and salt and pepper to taste.
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9
Arrange tomatoes, cut sides up, in one layer in a shallow baking pan with shallots and roast in upper third of oven 20 minutes.
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10
Halve and pit olives.
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11
While vegetables are roasting, in a 12-inch nonstick skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sear chops in batches until golden brown, about 3 minutes on each side.
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12
Transfer chops as seared to another shallow baking pan (do not wash skillet).
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13
Reduce temperature to 375F.
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14
Transfer shallots and tomatoes to lower third of oven and put chops in upper third of oven.
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15
Roast vegetables until tender and caramelized, about 20 minutes.
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16
Roast chops until an instant-read thermometer inserted horizontally into chops registers 160F.
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17
for medium, 20 to 25 minutes.
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18
While chops and vegetables are roasting, pour wine into skillet with reserved herb mixture and boil, scraping up brown bits, 1 minute.
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19
Boil mixture until reduced to about 1/4 cup, about 5 minutes.
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20
Add broth and boil mixture until reduced to about 3/4 cup, about 5 minutes.
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21
When chops are cooked, pour any meat juices from baking pan into wine mixture and bring jus to a boil.
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22
Cut butter into pieces and add with olives to jus.
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23
Swirl skillet to incorporate butter and boil until jus is slightly thickened.
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24
Season jus with salt and pepper.
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25
Serve chops over polenta with shallots and tomatoes, drizzled with olive jus.
