Veal chops with capers and cornichons are the kind of dinner I love when life starts getting busy again. With school beginning, homework, after-school activities, and everyone running in different directions, it is time to get back into a routine.
I loved our summer, but I am ready for a little more structure and dinners that are simple, delicious, and on the table quickly, like my Veal Chop with Lemon, Sage and Mascarpone or Pork Chops with Sweet and Sour Sauce.
Recipe Overview: Veal Chops with Capers and Cornichons
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Servings: 2 people
- Cook Method: Pan-seared, oven-roasted, and finished with a creamy pan sauce
- Flavor & Texture: Tender, juicy veal with a silky cream sauce, briny capers, and crisp, tangy cornichons.
- Difficulty: Easy. The veal cooks quickly, and the sauce comes together in the same skillet.
- Why this Recipe? This elegant French-inspired dinner delivers tender veal and a rich, tangy sauce in just 45 minutes, making it perfect for a special dinner without hours in the kitchen.
This recipe is exactly that. In less than 40 minutes, you have tender veal chops with a rich, flavorful sauce that feels elegant without being complicated.
One important tip: use French cornichons. They are crisp, tart, and wonderfully vinegary, adding just the right contrast to the creamy sauce.
In this Article
A Note From Giangi
Key Ingredients
Veal chops: Choose thick, bone-in veal chops. They stay juicy while developing a beautiful golden crust during searing and roasting.
Herbes de Provence: Adds the familiar French blend of aromatic herbs that complements the delicate flavor of the veal.
Capers: Their salty, briny flavor adds a wonderful sharpness to the creamy sauce.
French cornichons: Use true French cornichons for their crisp texture and tangy, vinegary bite. They balance the richness of the cream beautifully.
Dry sherry: Deglazes the pan while adding depth and a subtle nutty sweetness to the sauce.
Chicken stock: Creates the base of the pan sauce and captures all those flavorful browned bits left from cooking the veal.
Heavy cream: Gives the sauce its smooth, velvety texture and softens the acidity of the capers and cornichons.
Unsalted butter: Whisked into the sauce for richness and a silky finish.
Fresh flat-leaf parsley: Adds freshness and a touch of color just before serving.
How to Make Veal Chops with Capers and Cornichons
Step 1: Preheat the oven to 400°F. Season the veal chops with Herbes de Provence, salt, and pepper.
Step 2: Heat the vegetable oil in a large ovenproof skillet over high heat. Add the veal chops and cook without moving them for about 2 minutes, until beautifully browned.
Step 3: Turn the chops over and transfer the skillet to the oven. Cook for 8 to 11 minutes, or until the veal reaches your desired doneness.
Step 4: Remove the veal chops from the skillet, loosely cover them with aluminum foil, and let them rest while you prepare the sauce.
Step 5: Add the capers and chopped cornichons to the same skillet and cook for about 1 minute.
Step 6: Pour in the dry sherry, bring it to a boil, and cook for 1 to 2 minutes.
Step 7: Add the chicken stock and bring it to a boil. Scrape up all the flavorful browned bits from the bottom of the skillet and cook until the liquid has reduced by about half.
Step 8: Whisk in the butter until completely incorporated, then add the parsley and heavy cream. Taste and adjust the seasoning with salt and pepper if needed.
Step 9: Return the veal chops and any accumulated juices to the skillet for a minute or two, just long enough to warm them through.
Step 10: Place the veal chops on serving plates and spoon the creamy caper-and-cornichon sauce generously over them.
Giangi’s Pro Tips
Bring the veal to room temperature: Take the chops out of the refrigerator about 20 minutes before cooking so they cook more evenly.
Use a hot skillet: A properly heated pan gives the veal that beautiful golden crust without overcooking the inside.
Do not overcook the veal: Veal is delicate and can dry out quickly. Keep a close eye on the internal temperature and remove it from the oven before it becomes too firm.
Let the chops rest: Resting allows the juices to redistribute, keeping the meat tender and flavorful.
Scrape up the browned bits: Those little caramelized pieces in the skillet are packed with flavor and are the foundation of your sauce.
Add the cream gently: Once the cream is added, keep the heat moderate so the sauce stays smooth and silky.
Taste before adding salt: Capers and cornichons are naturally salty, so always taste the sauce first before adding extra seasoning.
What to serve with Veal Chops with Capers
These veal chops have a rich, creamy sauce, so I like to serve them with sides that complement the sauce without overpowering it. My Smashed Potatoes are perfect for soaking up every last drop, while Green Bean Almondine adds a fresh, buttery crunch and a touch of lemon that balances the richness beautifully.
For an especially comforting dinner, you can also serve the veal with my Leek and Potato Gratin. Its creamy potatoes and delicate leeks make this meal feel wonderfully French and perfect for a special dinner.
Store and Reheating
Store: Leftover veal chops and sauce in an airtight container in the refrigerator for up to 3 days.
Reheat: place the veal and sauce in a skillet over low heat and warm gently until heated through. Add a small splash of chicken stock or cream if the sauce has thickened too much.
You can also reheat the veal in a 300°F oven, covered, until warm. Avoid high heat, as it can dry out the veal and cause the cream sauce to separate.
For best results, I do not recommend freezing this dish, as the cream sauce can change texture once thawed.
More Veal Recipes You Will Love
If you tried this Veal Chops with Capers and Cornichons or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.
Veal Chops with Capers and Cornichons
Ingredients
- 2 veal chops, bone in 6 ounces each
- 1 teaspoon Herbes de Provence
- 2 tablespoons vegetable oil
- 1 tablespoon capers, drained and chopped
- 1 tablespoon French cornichons, drained and chopped
- ½ cup dry sherry
- ½ cup chicken stock, low sodium
- 1 tablespoon unsalted butter
- 1 tablespoon Italian flat-leaf parsley, finely chopped
- ¼ cup heavy cream
Instructions
- Heat the oven at 400ᵒ. Heat the vegetable oil in a large ovenproof sauté pan over high heat until very hot. Add the chops to the pan and cook them without moving them until nicely browned on one side, 2 minutes. Turn the chops over and put the pan into the oven. Cook the chops to medium rare, 8 to 11 minutes, (depends on oven). The chops should feel almost firm when pressed with fingers.
- Take the meat out of the oven and out of the pan. Let the meat rest covered loosely with aluminum foil, in a warm place while the sauce is been prepared. Add the capers and cornichons to the pan and cook for a minute.
- Add the sherry, bring to a boil and let it boil for a minute or two, to burn off the alcohol.
- Add the chicken stock and bring it to a boil, stirring with a wooden spoon to scrape up any browned bits. Cook over medium heat until the liquid is reduced by half.
- Whisk in the butter and incorporate well.
- Add the parsley and cream. Salt and pepper if needed. Put the chops and any accumulated juices to the pan briefly to warm up the meat.
- Put the chops on a plate, pour the sauce over it and make sure that the capers and cornichons are divided amongst the two plates.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Beef, Veal & Lamb, Dinners
- Cuisine: French
- Type: Under 45 minutes
Did you make this?
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Giangi Townsend
Rich in flavor with a perfect sauce surrounding a tender veal chop. Fall-perfect.