Prepare the Black Garlic Confit Butter: In a mixing bowl, combine the softened unsalted butter, mashed black garlic, chopped parsley, lemon juice, and a pinch of salt. Mix well until all ingredients are fully incorporated. Transfer the mixture onto a piece of parchment paper, roll into a log, and refrigerate until firm.

Prepare the Veal Rib Chops: Preheat your oven to 400°F (200°C). In a dry skillet over medium heat, toast the yellow mustard seeds until they start to pop and become fragrant, about 2-3 minutes. Remove from heat and let cool slightly. In a small bowl, combine the toasted mustard seeds, cracked pink peppercorns, salt, and black pepper. Rub the veal rib chops with olive oil, then coat them evenly with the mustard seed and pink peppercorn mixture.

Sear the Chops: Heat a large oven-safe skillet over medium-high heat. Once hot, add the coated veal rib chops and sear for about 3-4 minutes on each side until a golden crust forms.

Finish in the Oven: Transfer the skillet to the preheated oven and roast the veal chops for an additional 6-10 minutes, or until they reach your desired level of doneness (135°F for medium-rare). Remove from the oven and let the chops rest for 5 minutes.

Serve: Slice the black garlic confit butter into rounds and place a slice on top of each veal rib chop just before serving. Enjoy with your favorite side dishes!