Prince Orloff Veal Chops Recipe

Name: Prince Orloff Veal Chops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 double cut veal loin chops; Drizzle of olive oil; Salt; Freshly ground black pepper; 1 tablespoon butter; 1 bunch of fresh asparagus, blanched; 3 tablespoons white vinegar; 3 tablespoons white wine; 10 peppercorns, crushed; 2 tablespoons finely chopped shallots; 1 tablespoon chopped tarragon; 3 egg yolks; 1 cup unsalted butter, melted; 1 tablespoon finely chopped parsley leaves

Servings: persons

4 double cut veal loin chops
Drizzle of olive oil
Salt
Freshly ground black pepper
1 tablespoon butter
1 bunch of fresh asparagus, blanched
3 tablespoons white vinegar
3 tablespoons white wine
10 peppercorns, crushed
2 tablespoons finely chopped shallots
1 tablespoon chopped tarragon
3 egg yolks
1 cup unsalted butter, melted
1 tablespoon finely chopped parsley leaves

1
Preheat the oven to 400 degrees F. Season the veal chops with salt and pepper.
2
In a large saute pan, heat the olive oil.
3
When the oil is hot, sear the chops for 2 to 3 minutes on each side.
4
Remove from the heat and place in the oven.
5
Roast the chops for 10 to 12 minutes for medium rare.
6
Remove from the oven and rest for a couple of minutes before serving.
7
In a another large saute pan, melt the butter.
8
Add the asparagus.
9
Season with salt and pepper.
10
Saute the asparagus for 2 minutes.
11
Set aside and keep warm.
12
In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon.
13
Bring the liquid to a boil and reduce to 1 tablespoon.
14
Add 1 tablespoon of water.
15
Add the egg yolks and whisk, over low heat, until frothy, about 3 to 4 minutes.
16
In a steady stream, add the butter until the sauce thickens.
17
Season with salt and pepper.
18
Strain the sauce through a chinois and set aside.
19
Serve the chops with the asparagus and sauce.

625

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 double cut veal loin chops, Drizzle of olive oil, Salt, Freshly ground black pepper, and more.

Yes, Prince Orloff Veal Chops falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Prince Orloff Veal Chops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions