Ingredients

4 thick veal rib chops

1 teaspoon plus 1 tablespoon olive oil

Salt and pepper to taste

Chipotle-Lime Butter ( recipe follows)

Preheat oven to 400 degrees F.

Heat 1 teaspoon olive oil in a heavy cast iron skillet or other oven-proof frying pan over high heat.

Rub the rest of the olive oil on the veal chops. Then sprinkle with salt and pepper.

Sear the chops for 2-3 minutes on both sides until nicely browned.

Transfer the pan to the oven and roast until cooked through, about 10-12 minutes.

Remove the pan from the oven and put a blob of Chipotle-Lime Butter under each chop. When butter is melted, turn over the chops to coat the other side.

Serves 4

Chipotle-Lime Butter

1 stick (1/2 cup) softened butter, either salted or unsalted

3-4 canned chipotle peppers in adobo sauce with 1 tablespoon of the sauce

2 tablespoons fresh lime juice

Salt and pepper to taste

In a food processor or by hand, puree the peppers with the adobo sauce. Add butter, lime juice, salt and pepper and thoroughly combine.

Chill until ready to use.

Chipotle-Lime Corn Saute

6 ears cleaned fresh corn or the equivalent of frozen corn

3 scallions, thinly sliced

1/2 cup diced red bell pepper

4 tablespoons Chipotle-Lime Butter (recipe above)

Salt and pepper to taste

2 tablespoons fresh lime juice

Remove the corn from the husks using a sharp knife. Mix in scallions and red bell pepper and set aside.

Melt 3 tablespoons of the butter in a large skillet or frying pan over medium-high heat. Add the corn mixture and saute until heated through, but not too soft. The corn should still be a little crisp.

Add salt, pepper and fresh lime juice.

Melt remaining Chipotle-Lime Butter on top. Stir.

Serves 6