Veal Chops with Mustard Cream Sauce

Regular readers of this site know I have a taste for veal. Its tender, delicate in flavor, and carefully done, always makes a meal special for me. The idea behind this dish was kind of a mix of two meals I’d made before: procedurally, the style of cooking was like another veal chop I had made while the sauce was inspired by a creamy mustard pasta which was a big hit. I love cooking chops (of whatever meat)–they’re quick to prepare, a crowd pleaser, and packed with flavor.

I was excited about this dish when I was planning it, but the result far exceeded my expectations. It was simply incredible and the flavor of the sauce was surprisingly complex. You couldn’t pick out that its exactly mustardy–just kind of tangy. Both the thyme and caraway give a great mellow, anisey sweetness that really accentuates the dijon. Overall, it wasn’t your typical super-rich cream sauce–more of a medium body really, which is perfect next to a clean, delicate flavor like veal. I couldn’t have been happier.

  • 2 veal chops (~1.1 lbs)
  • olive oil
  • 2 Tbsp butter
  • 1 shallot
  • 2 garlic cloves
  • ~1 tsp caraway seeds
  • ~1 tsp capers
  • 1/4-1/2 cup white wine
  • big handful of thyme
  • juice of 1 lemon
  • 1/4 cup heavy cream
  • 1 Tbsp dijon
  • salt
  • pepper

Lightly season the veal chops on all sides with salt and pepper.

In a medium/high heat pan, melt the butter and add a dab of oil. Once warmed up, add in the chops and brown them (as in put them in and don’t move them at all) for roughly 2-3 minutes per side. This will give a great crust on the outside of the chops. Once time is up, set the chops aside.

Meanwhile, finely dice the shallot and garlic. Sauté the shallot in the oil for roughly 5 minutes before adding the garlic for another minute along with the capers and caraway seeds. Deglaze the pan with white wine and scrape off every last brown bit in the pan. Finally, add in all of the remaining ingredients (except for the veal) and mix it well. Warm this up for two minutes or so (until the sauce is simmering).

Put the veal chops back in the pan, drop the heat below medium, and cover the pan.

Continue to simmer this for about 15 minutes, turning the chops once and basting with the sauce every few minutes.

Finally, the veal and the sauce are done, so go ahead and plate one chop per person. I served this with a side of pureed roasted butternut squash, cannellini beans, and garnished with some parsley and a few olives (the brininess cuts through the rich sauce nicely). Enjoy!

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23 Responses to “Veal Chops with Mustard Cream Sauce”

  1. Joan Nova Says:

    Hey Mike…this sounds delicious and, as usual with Mike’s Table, looks great!

  2. the caked crusader Says:

    mustard cream sauce is one of my (many) weaknesses. It looks delicious!
    Have a happy 2009

  3. Peter Says:

    Miiiike! Veal is one of faves too and despite it’s cost, I’m going to buy more veal chops.

    Nice use of caraway…an underused but wonderful spice.

  4. b Says:

    This sounds like something I just have to try Mike:D

  5. Meeta Says:

    oh my! mike i am in creamy heaven – this is making me drool! i love veal and that sauce looks divine!

    it’s been a pleasure with you this year. wishing you and your family a great year ahead! Hugs!

  6. Alexa Says:

    This reminds me of a dish I use to have growing up in France. It looks amazing, Mike… It would make a wonderful new year’s eve meal. Happy New Year!

  7. pam Says:

    I love a perfectly browned chop and the sauce sounds fabulous! I hope you have a Happy New Year!

  8. clumbsycookie Says:

    That is just a gorgeous meal! That sauce, oh that sause is calling my name!

  9. Emily Says:

    Hi Mike, This looks delicious! We hosted a pro-chef recipe contest and now have close to 200 professional veal recipes. Since you’re a fan of veal, I’ve linked to the index of recipes, organized by cut, through my name. Thanks for sharing your recipe!

  10. Kevin Says:

    Those chops sound tasty indeed! I like the plating.

  11. Bunny Says:

    It looks wonderful Mike, I love mustard sauce!

  12. Marie Says:

    Love how the sauce sounds Mike! Happy New Year to you and yours!!

  13. Sara Says:

    This looks beautiful, I don’t make veal very often, but this makes me want to run out and buy some!

  14. Jude Says:

    I can’t imagine how thyme and caraway would taste like together. I guess I’ll have to find out. Man that plated veal looks fantastic.

  15. Sandie Says:

    I like the taste and texture of veal, but haven’t been able to eat any since I’ve seen how veal (the calves) are raised.

    On a different note, Happy New Year, Mike! I’m excited about the arrival of your new baby, and hope 2009 brings wonderful things for you all!

  16. Bren Says:

    Hey Mike, I’m loving the different flavors in that sauce! especially “anisey”!! :)

  17. CourtJ Says:

    This looks unreal! I may give the sauce a try on lamb.

  18. mercedes Says:

    man you gotta make some non wine dishes, anything i can substitute for the wine? thanks mike

  19. nina Says:

    How amazing is this, I do not know what to drool over first, the sauce or the veal?

  20. Jeff Says:

    I still keep meaning to try to do this with pork chops. It looks awesome brother and great job!

  21. Dave in Austin Says:

    Mike…..OMG….this was the best thing to come out of my kitchen since…well…it was just darn tasty.

  22. Judy Says:

    Thanks for this recipe, it looks really good and I plan on trying it.

  23. PinkLotusMedia Says:

    I love this recipe! So much so – I’m making this again tonight! Thanks for posting!

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