Roasted Veal Chops with Shallots, Tomatoes, and Olive Jus

2 tsps salt

3 tbsps fresh rosemary ( chopped, leaves )

3 tbsps thyme leaves ( chopped fresh )

1 1 / 2 tsps black pepper ( freshly ground )

5 tbsps olive oil

6 veal rib chops ( 1 1 4 inch, 12 to 14 ounces each frenched if desired )

9 shallots ( 3 4 pound )

9 plum tomatoes ( 1 1 4 pounds )

1 / 4 tsp sugar

1 / 2 cup kalamata olives ( drained )

1 1 / 2 cups dry white wine

1 1 / 2 cups chicken broth

2 tbsps unsalted butter