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Veal Chops In Mustard Sauce


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  • 1 tablespoon butter
  • 4 lean thick rib veal chops - (abt 8 oz ea)
  • 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


Servings 4


Step 1

Melt the butter in a heavy, non-stick skillet. Add the chops to the skillet and cook them over medium heat for approximately 10 minutes on each side or till done.

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.

Pour off any excess fat that may have accumulated in the skillet and add the mustard mixture to the pan. Heat over a low flame to combine the mustard mixture with the pan juices. Pour the sauce over the chops and garnish with chopped parsley.

This recipe yields 4 servings; 3.8 grams of carbohydrate in entire recipe, if serving 4, each serving contains 1.0 grams of carbohydrate.

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