• 1 thick cut Veal Chop
• salt & pepper
• rosemary 
• 2 cloves of garlic 
• ¼ cup of unsalted butter, cubed
• 1 tbsp grainy dijon mustard
• ½ cup beef stock
• 1 tbsp soy sauce
• ½ cup bourbon
• ¼ cup Halifax Stingin’ Hot Honey
• 1 tsp cornstarch
• 2 tbsp water

1. Veal Chop
2. Preheat oven to 425 F
3. Season veal chop generously with salt and pepper
4. Sear in a very hot cast iron pan. Let sear on one side for minimum 2-3 minutes.
5. Flip and add rosemary, garlic, and butter to the pan. Reduce heat to medium.
6. Butter baste for 1-2 minutes.
7. Deposit into the oven and let roast 10-15 minutes, depending on how well you like your 
8. veal chop done (recommended to serve at medium 160F, use a meat thermometer to determine)
9. Let rest for 5 minutes
   

Bourbon Hot Honey Sauce

1. Heat a small saucepan over medium heat.
2. Add dijon mustard, beef stock, and soy sauce. Let come to a boil.
3. Increase heat to high, and add bourbon (be careful, may flame right away)