Pan-Fried Veal Chop with Rustic Mustard Sauce

1. Season the veal chop:
   • Pat the veal chop dry with paper towels.
   • Rub both sides with the white meat spice blend, salt, and pepper.
   • Let it sit at room temperature for 10–15 minutes.
2. Sear the veal chop:
   • Heat a heavy skillet (cast iron works well) over medium-high heat.
   • Add olive oil or butter. Once hot, place the veal chop in the pan.
   • Sear for 3–4 minutes per side for medium-rare (adjust time for thickness).
   • Remove the chop from the pan and let it rest on a plate, loosely covered with foil.
3. Make the rustic mustard sauce:
   • Lower the heat to medium and add the mustard seeds to the same pan. Toast for about 30 seconds until fragrant.
   • Stir in the mustard and crème fraîche, scraping up any browned bits from the pan.
   • Simmer for 1–2 minutes until the sauce thickens slightly. Taste and adjust seasoning if needed.
4. Serve:
   • Spoon the warm mustard sauce over the rested veal chop.
   • Pair with roasted potatoes, a crisp salad, or steamed greens.

Enjoy your perfectly cooked veal chop with its rich, tangy sauce! 🍽️