Veal Chops with Mustard Sage Butter
Elevate your dinner table with these sumptuous Veal Chops with Mustard Sage Butter, a dish that combines decadent flavor with simple elegance. Juicy, golden-brown veal chops are pan-seared to perfection and crowned with a luxurious compound butter made from creamy unsalted butter, zesty Dijon mustard, aromatic fresh sage, and a hint of garlic. The butter melts over the warm chops, infusing every bite with herbaceous, tangy richness. Perfect for busy weeknights or special occasions, this recipe comes together in just 35 minutes, making it an impressively quick yet sophisticated meal. Serve with a garnish of zesty lemon wedges, and pair with roasted potatoes or sautéed vegetables for an unforgettable dining experience. Whether you're hosting or indulging yourself, these veal chops are a surefire way to impress. Keywords: veal chops recipe, mustard sage butter, pan-seared veal, quick gourmet meals, elegant dinner recipes.
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Recipe Information
Ingredients
- 4 pieces Veal chops
- 4 tablespoons Unsalted butter, softened
- 2 teaspoons Dijon mustard
- 1 tablespoon Fresh sage, finely chopped
- 1 clove Garlic, minced
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.5 teaspoons Freshly ground black pepper
- 4 pieces Lemon wedges (for garnish)
Instructions
1. In a small bowl, mix the softened butter, Dijon mustard, chopped sage, and minced garlic until well combined. Roll the mixture into a log using plastic wrap and refrigerate until firm, about 15 minutes.
2. Preheat a large skillet over medium-high heat. Pat the veal chops dry with paper towels and season both sides with salt and black pepper.
3. Add olive oil to the skillet and heat until shimmering. Place the veal chops in the skillet, being careful not to overcrowd, and sear for 4-5 minutes on each side until golden brown and cooked to your preferred doneness (temperature should reach 145°F for medium doneness on a meat thermometer).
4. Once the veal chops are cooked, transfer them to a plate and tent loosely with foil. Allow them to rest for 5 minutes.
5. Slice the mustard sage butter log into rounds and place one round on each veal chop just before serving, allowing it to melt over the warm meat.
6. Serve immediately with lemon wedges on the side for garnish. Pair with your choice of sides such as roasted potatoes or sautéed vegetables.
Nutrition Facts
Calories |
1389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.1 g | 140% | |
| Saturated Fat | 46.3 g | 232% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 484 mg | 161% | |
| Sodium | 1663 mg | 72% | |
| Total Carbohydrate | 6.8 g | 2% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 2.1 g | ||
| Protein | 99.0 g | 198% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1401 mg | 30% | |
*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.
