Veal Chops with Sherry and Lemon Marmelade

  • 25 mins total
  • 10 mins prep
  • 15 mins cook
  • serves 4 

IntroductionSkip To The Recipe

Veal chops with sherry and lemon marmalade.

I always enjoy Sheila Lukins recipes and tonight I took the inspiration from one of her recipes published on of her first cookbook “The Silver Palate Cookbook”.

First of all an easy recipe but delicious. The veal chops were tender because they are finished in the oven thus keeping all the juices inside.  While the sauce was not overpowering, but just a delight to dip the meat in it. The combination of the yellow onion, sherry and stock marmalade is a delight to your palate.

I actually had made homemade lemon marmalade last fall and I still had some left. A perfect occasion to use it. I definitely used Creme Fraiche as it is a staple on my refrigerator (I am French after all and I love it over bread with lots of sugar over  it…)

A simple side dish of roasted carrots, recipe previously published, and dinner was ready to serve.

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Nutrition Facts
Veal Chops with Sherry and Lemon Marmelade
Amount Per Serving
Calories 262 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 9g56%
Cholesterol 64mg21%
Sodium 68mg3%
Potassium 194mg6%
Carbohydrates 3g1%
Sugar 1g1%
Protein 8g16%
Vitamin A 350IU7%
Vitamin C 4.9mg6%
Calcium 13mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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Veal Chops with Sherry and Lemon Marmelade

  • 25 mins total
  • 10 mins prep
  • 15 mins cook
  • serves 4 


Original recipe yields 4 servings

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  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 4 6 ounces veal loin chops, about 1 Inch thick
  • 1/3 cup finely chopped yellow onion
  • 1/3 cup medium dry sherry
  • 1/3 cup chicken stock
  • 2 tablespoons marmelade of lemon
  • 1/4 cup crème fraiche


  1. Pre-heat oven at 300ᵒ.

  2. Heat the butter and oil in a large skillet until very hot. Season with salt and pepper the chops and add them to the skillet. Sear then well on both. Reduce the heat and cook until chops are slightly underdone and still juicy.

  3. Remove them from the skillet, and place them in a ovenproof dish in the warm oven while making the sauce.

  4. Add the onions to the butter and oil remaining in the skillet and cook, covered, over low heat until tender, about 5 minutes. Make sure the onions do not burn. Add the sherry, stock and marmalade to the skillet and bring to a brisk boil, stirring up any brown bits in the skillet.

  5. When the mixture is reduced by one-third, whisk in the heavy cream or the Crème Fraiche and simmer another 2 minutes.

  6. Taste and correct the seasoning if needed. Add the chops to the sauce for 1 minute.

  7. Transfer the chops to a warm dish and spoon some of the sauce over them.


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