Season the veal chops with salt and black pepper. Heat olive oil in a large skillet over medium-high heat and sear the chops for about 4-5 minutes on each side, or until they reach your desired doneness. Remove from the skillet and let rest.

Make the Cherry Pepper Sauce

In the same skillet, add cherry peppers and minced garlic. Sauté for 2-3 minutes until fragrant. Add chicken broth, scraping up any browned bits from the bottom of the pan. Simmer for 5-7 minutes until slightly thickened.

Prepare the Potato Purée

In a pot, boil the chopped potatoes in salted water until tender, about 15-20 minutes. Drain and return to pot. Add milk and butter, then mash until smooth. Season with salt to taste.

Blanch the Broccolini

In a separate pot, bring water to a boil. Add broccolini and blanch for 2-3 minutes until bright green and tender-crisp. Drain and set aside.

Serve

Plate the veal chops, spoon the cherry pepper sauce over the top, and serve with a side of potato purée and broccolini.