Preheat the oven to 220°C / 425°F.

In a bowl, combine the juice of 1 large orange, 2 tablespoons wholegrain mustard, 2 tablespoons balsamic vinegar, 1 teaspoon dried rosemary, and 2 cloves minced garlic. Stir to make the marinade.

Season both sides of the 4 thick-cut veal chops with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Place the seasoned veal chops into a zip-top bag or shallow dish and pour in the marinade. Seal or cover and refrigerate if marinating longer than a few minutes. Marinate for a minimum of a few minutes and up to 24 hours.

When ready to cook, heat a grill pan over medium-high heat and add the 2 tablespoons olive oil. Heat until the oil shimmers.

Remove the chops from the marinade (reserve the marinade) and pat the chops lightly dry with paper towels. Sear the chops in the hot pan for 4 minutes per side.

Transfer the seared chops to a baking dish large enough to fit them in a single layer. Pour the reserved marinade over the chops.

Bake in the preheated oven to desired doneness: 3 minutes for medium-rare (about 130°F), 4 minutes for medium (about 140°F), or 7 minutes for well-done (about 160°F).

Remove the chops from the oven and let them rest for 5 minutes before serving.