Veal Chops with Truffle Sauce – A prefect pairing

  • 20 mins total
  • 5 mins prep
  • 15 mins cook
  • serves 4 
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IntroductionSkip To The Recipe

Days are getting shorter,  activities and homework are getting longer. Last night we had a very simple meal. Veal chops with a truffle sauce. No I did not prepare the truffle sauce, Williams-Sonoma did.

We do love potatoes in France and as a result we have cook books dedicated to it.

I would eat them every days if I could, therefore I have an extensive repertoire of ways to prepare them.

It seems like this one that I am sharing with you, is our constant.  The inside tender and tasty, while the outside crispy. Insure that each slice is cut to the same size since you do not want to bite into an uncooked or overcooked pieces.

First of all, by cooking them  prior, all the starch is removed from the potatoes, yet the cooking time will be cut in half. Also to check for doneness, insert the tip of a knife in the center.  However each time you bite into , you will enjoy this wonderful butter, salt and thyme flavor.

A perfect side dish to any meats, poultries and fish. You can add some garlic to the thyme and butter if you wish. Or place them on a baking dish, sprinkle some parmesan cheese and place them under the broiler for a few minutes.

The opportunities with this dish are rather extensive, and  your imagination can lead you to lots of fun.

Giangi's Kitchen Signature

Veal Chops with Truffle Sauce - A prefect pairing

  • 20 mins total
  • 5 mins prep
  • 15 mins cook
  • serves 4 

Ingredients

Original recipe yields 4 servings

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  • 4 - 1 1/2 inth thick bone chops of veal
  • 3 tablespoons olive oil

Instructions

  1. Preheat oven at 375. In a large skillet heat the olive oil and when hot add the chops. Cook until the outer part of the chop is nice and golden and a crust is forming.

  2. Remove from the heat and place the steaks in a cookie sheet and finish the cooking in the oven for about 7 to 10 minutes, depending if desired doneness

  3. In the meantime add the sauce to the pan over very low heat. Make sure that the pan is not so hot or when the sauce is poured in it will splatter everywhere. When the sauce is warm enough and the steaks are done, remove them from the oven and place them again in the skillet and cook for a minute more turning to get the steaks coated well.

  4. Serve hot and cover with the sauce.

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