Let the veal chops come to room temperature and season with salt and pepper. Heat the butter in a cast iron skillet over medium high heat.
Once the butter is sizzling hot (it may start to smoke a little), Add the veal chops and let them brown for 2-3 minutes then flip over and brown the other side. There should be a nice crust on each side.
Add the wine and place skillet in the oven. Bake for 13 minutes, or until the internal temperature reaches 150 degrees. Remove from oven and let rest for 10 minutes.
Serve with a pad of truffle butter on top. Add the truffle butter while the veal chops are resting.
Let the butter soften at room temperature. Combine the butter, salt and truffle seasoning in a bowl and mix well. Place a 12" piece of plastic wrap on a flat surface. Scrape the butter onto the plastic wrap and roll into a tube shape. Refrigerate until ready for use.
When you season the veal chops, put a generous amount of salt and pepper on. I recommend about 1-2 tsp. of salt per chop, and 1/4 tsp. pepper.
The butter needs to be sizzling hot before adding the veal chops. To get a seared crust on the outside, it is important to keep the pan very hot.
The butter needs to be at room temperature in order to adequately mix in the truffle zest. Leave it out for 1+ hours, or heat in the microwave in 10 second intervals until softened (but not melted).
The truffle butter can be store in the fridge for up to 1 week, or frozen in an airtight container for up to 6 months.