Veal Chops with Rosemary Cream Sauce

Indulge in the elegance of Veal Chops with Rosemary Cream Sauce, a show-stopping dish that's perfect for dinner parties or special occasions. Tender, pan-seared veal chops are seasoned to perfection and smothered in a luscious, herb-infused cream sauce made with fresh rosemary, minced shallots, garlic, and a splash of white wine for added depth. The rich, velvety sauce complements the robust flavor of the chops, while the fragrant rosemary adds a sophisticated touch. Ready in just 40 minutes, this recipe is ideal for impressing guests without hours of prep. Serve these succulent chops with roasted vegetables or creamy garlic mashed potatoes for a restaurant-quality meal at home. Whether you're planning a romantic dinner for two or a celebratory feast, this dish promises to impress.

Nutriscore Rating: 61/100

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 Olive oil
• 2 tablespoons Butter
• 2 tablespoons Shallots, minced
• 2 pieces Garlic cloves, minced
• 1 tablespoon Fresh rosemary, chopped
• 1 cup Chicken stock
• 1 cup Heavy cream
• 0.5 cup White wine (optional)
• 4 pieces Fresh rosemary sprigs (for garnish)

Directions

Step 1

Remove the veal chops from the refrigerator and let them rest at room temperature for about 30 minutes to ensure even cooking.

Step 2

Pat the veal chops dry with paper towels. Season both sides generously with salt and black pepper.

Step 3

Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the veal chops and sear for approximately 4-5 minutes on each side, or until they are golden brown and reach an internal temperature of 145°F (63°C) for medium-rare. Adjust cooking time if you prefer them more or less done.

Step 4

Remove the veal chops from the skillet and loosely cover them with aluminum foil to keep warm while you prepare the sauce.

Step 5

In the same skillet, lower the heat to medium and add the butter. Once melted, stir in the minced shallots and garlic. Sauté for 1-2 minutes, or until fragrant and softened.

Step 6

Add the chopped rosemary to the skillet and stir for 30 seconds to release its aroma.

Step 7

Deglaze the pan with white wine (if using) and let it simmer for 2-3 minutes, scraping up any browned bits (fond) from the bottom of the pan.

Step 8

Pour in the chicken stock and bring the mixture to a gentle simmer. Allow it to reduce by half, about 5-7 minutes.

Step 9

Stir in the heavy cream and let it cook for another 3-4 minutes, or until the sauce thickens slightly. Taste and adjust seasonings with additional salt and pepper if needed.

Step 10

Return the veal chops to the skillet, spooning the sauce over the top. Simmer for 2 minutes to reheat the chops and meld the flavors.

Step 11

Transfer the veal chops to serving plates and garnish with a fresh rosemary sprig. Spoon additional sauce over the top before serving.

Step 12

Serve immediately with your favorite side dishes, such as roasted vegetables or garlic mashed potatoes.

Nutrition Facts

Serving size	(1203.1g)

Amount per serving	% Daily Value*
Calories	2162.3

Total Fat 167.0g	0%
Saturated Fat 77.9g	0%
Polyunsaturated Fat 3.4g
Cholesterol 687.1mg	0%
Sodium 2959.8mg	0%
Total Carbohydrate 11.0g	0%
Dietary Fiber 1.7g	0%
Total Sugars 2.7g
Protein 111.8g	0%

Vitamin D 4.5IU	0%
Calcium 109.8mg	0%
Iron 7.7mg	0%
Potassium 1455.6mg	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: 75.4%

Protein: 22.4%

Carbs: 2.2%