Veal Chop with Corn and Gouda Ragout
Makes 4 servings

For the Steak Seasoning:
1/4 cup kosher salt
1 tablespoon cracked black pepper
1 tablespoon garlic, minced
1 tablespoon sage fresh, chopped

For the Corn Ragout:
2 cups yellow corn, fresh
1/2 tablespoon garlic, minced
1 cup heavy cream
2 teaspoons kosher salt
1/2 teaspoon black pepper
1 tablespoon scallions, chopped
1/4 cup gouda cheese, grated

For the Veal Chop:
4 each 14 oz veal chops
2 tablespoons steak seasoning

For the Steak Seasoning:
Place salt, pepper, garlic and sage in a food processor and macerate. Transfer to a sheet tray and place in oven at 250 degrees for 30 minutes. Once garlic has dried out transfer back to food processor and break up. Reserve

For the Corn Ragout:
In an iron skillet place corn only and char the corn. Once corn has been charred add garlic, cream, scallions and salt and pepper. Reduce for 2 minutes and reserve.

For the Veal Chop:
Season veal chops with steak seasoning and pan sauté in olive oil until golden brown. Transfer to a preheated oven at 400 degrees. And roast to desired doneness.

Plating:
Place corn ragout on plates and sprinkle Gouda cheese over corn. Place veal chop on top of creamed corn and serve.

An addition of large diced tomatoes on top of the corn gives color and texture.