lean rib veal chops

Recipe: Veal Chops in Mustard Sauce


  • 1 tablespoon butter
  • 4 thick, lean rib veal chops, each weighing approx 8−oz
  • 2 tablespoons softened butter
  • 2 tablespoons wine vinegar
  • 1 1/2 teaspoons Dijon−style mustard
  • 3 tablespoons heavy cream
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 tablespoons finely chopped fresh parsley


  1. Melt the butter in a heavy, non−stick skillet. Add the chops to the skillet and cook them over medium heat for approx. 10 minutes on each side or till done.
  2. In a tiny saucepan, heat the next 7 ingredients together, stirring frequently. Do not boil the mixture. When the chops are cooked, remove them to a heated platter.
  3. Pour off any excess fat that may have accumulated i
    n the skillet and add the mustard mixture to the pan.
  4. Heat over a low flame to combine the mustard mixture with the pan juices. Pour the sauce over the chops and garnish with parsley.

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)