Veal Chops With Green Peppercorn Sauce – a delicious recipe with veal, Salt, unsalted butter, olive oil, green, Calvados. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat the oven to 450u00b0. Season the veal chops on both sides with salt and pepper. In a large ovenproof skillet, melt 1 tablespoon of the butter in the olive oil. When the foam subsides, add 2 of the veal chops and cook over moderate heat until nicely browned, about 4 minutes per side. Transfer the chops to a plate. Add the remaining 1 tablespoon of butter to the skillet and brown the remaining 2 veal chops; remove from the heat.
2
Return the veal chops from the plate to the skillet, along with any accumulated juices. Roast the chops in the oven for 5 minutes, or until just rosy in the center. Transfer the chops to a warmed platter and cover loosely with foil.
3
Set the skillet over moderately high heat. Add the green peppercorns and the Calvados. Carefully ignite the Calvados with a long match. When the flames die down, add the chicken stock and boil for 1 minute. Add the cream and simmer until the sauce thickens, about 3 minutes. Season the sauce lightly with salt and pepper and pour over the veal chops. Serve at once.
4
Wine Recommendation: A full-bodied California Chardonnay with hints of oak, such as the 1997 Morgan Reserve, will echo the richness of the sauce. Or seek out a silky-textured Pinot Noir with some spice for contrast, like the 1996 Laurier.
212
kcal
Calories
21
g
Fat
1
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: Four 12-ounce veal rib chops on the bone, Salt and freshly ground pepper, 2 tablespoons unsalted butter, 1 tablespoon olive oil, and more.
Yes, Veal Chops With Green Peppercorn Sauce 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.
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