Veal Chops in Cognac Cream
Indulge in a dish of pure sophistication with our Veal Chops in Cognac Cream, a recipe that combines tender, golden-seared veal chops with a luxurious Cognac-infused cream sauce. Perfect for an elegant dinner, this dish highlights the subtle sweetness of sautéed shallots, the bold depth of Dijon mustard, and the fragrant touch of fresh thyme. A splash of Cognac adds a rich, complex flavor, while heavy cream creates a velvety sauce that’s perfect for spooning over the chops. Ready in just 40 minutes, this restaurant-quality meal is surprisingly simple to prepare, making it an excellent choice for both special occasions and indulgent weeknight dinners. Serve it with mashed potatoes or roasted vegetables to soak up every drop of the luscious sauce, and garnish with fresh parsley for a final touch of color.
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Recipe Information
Ingredients
- 4 pieces veal chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons shallots, finely minced
- 1 cup Cognac
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh thyme leaves
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
Season both sides of the veal chops with salt and pepper. Lightly dust each chop with all-purpose flour, shaking off any excess.
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat until the butter is foamy.
Add the veal chops to the skillet and sear for 3-4 minutes on each side until golden brown. Remove the chops from the skillet and set aside on a plate.
Lower the heat to medium and add the remaining tablespoon of butter to the skillet. Once melted, add the minced shallots and sauté for 2-3 minutes until softened and fragrant.
Carefully pour the Cognac into the skillet. Allow it to simmer for 1-2 minutes, stirring, to deglaze the pan and let the alcohol cook off.
Whisk in the heavy cream, Dijon mustard, and fresh thyme leaves. Stir until the sauce is smooth and well-combined.
Return the veal chops to the skillet, along with any juices that have accumulated on the plate. Spoon the sauce over the chops.
Reduce the heat to low, cover the skillet, and let the chops simmer in the sauce for 8-10 minutes, or until the internal temperature of the veal reaches 145°F (63°C).
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Serve the veal chops hot, drizzled with the Cognac cream sauce, and garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
2574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.7 g | 212% | |
| Saturated Fat | 79.2 g | 396% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 662 mg | 221% | |
| Sodium | 2805 mg | 122% | |
| Total Carbohydrate | 15.9 g | 6% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 0.8 g | ||
| Protein | 100.0 g | 200% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1379 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
