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.

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

Season both sides of the veal chops with salt and pepper. Lightly dust each chop with all-purpose flour, shaking off any excess.

Step 2

In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat until the butter is foamy.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Whisk in the heavy cream, Dijon mustard, and fresh thyme leaves. Stir until the sauce is smooth and well-combined.

Step 7

Return the veal chops to the skillet, along with any juices that have accumulated on the plate. Spoon the sauce over the chops.

Step 8

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).

Step 9

Taste the sauce and adjust seasoning with additional salt and pepper if needed.

Step 10

Serve the veal chops hot, drizzled with the Cognac cream sauce, and garnish with fresh parsley, if desired.

Nutrition Facts

Serving size	(979.9g)

Amount per serving	% Daily Value*
Calories	2574.2

Total Fat 165.7g	0%
Saturated Fat 79.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 662mg	0%
Sodium 2804.9mg	0%
Total Carbohydrate 15.9g	0%
Dietary Fiber 1.3g	0%
Total Sugars 0.8g
Protein 100.0g	0%

Vitamin D 0IU	0%
Calcium 78.4mg	0%
Iron 6.7mg	0%
Potassium 1379.4mg	0%

*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.

Source of Calories

Fat: 76.3%

Protein: 20.5%

Carbs: 3.3%