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Heat 4 Tablespoons Olive Oil With Butter In A Skillet Over Medium-High Heat. Cook Chops Until Browned, 2 To 3 Minutes Per Side. Once Browned, Stir In Mushrooms And Cook For 1 Minute. Add Chicken Broth And Rosemary; Cover, And Simmer 10 Minutes. Stir In Red Wine, Increase Heat, And Cook, Uncovered, Until Sauce Is Reduced By Half. Veal Chops May Be Removed At Any Time To Prevent Over-Cooking, Then Returned To The Pan For The Final Minute. Drizzle With Remaining 1 Tablespoon Olive Oil, And Serve.
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