Veal chops with capers and cream. One of our favorite recipes. Tender chops with a great sauce.

If you like this recipe of veal chops with capers and cream, be sure to look at some of my other recipes.

Super tender chops cooked to perfection with cream and vermouth. Adding the capers brings a new level of acidity to a sweet sauce.

Veal Chops with Capers and Cream

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Tenter veal chops with a sinful caper cream sauce.

Ingredients 

  • 4 veal loin chops, 6 ounces each and about 1 Inch thick
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 tablespoons shallots
  • ½ cup beef stock
  • ½ cup dry vermouth
  • 1 tablespoon lemon juice
  • ½ cup whipping cream
  • 2 tablespoons capers, rinsed and drained
  • 2 tablespoons fresh parsley, minced

Instructions

  • Preheat oven to 200ᵒ.
  • Pat the veal dry with paper towels. Melt butter with oil in a heavy large skillet over medium heat.
  • Add the veal, in batches if necessary, do not crowd, and brown on one side about 7 minutes. Turn chop over. Season with salt and pepper. Continue cooking until just springy to touch and pink in the center, about 7 more minutes.
  • Transfer to cookie sheet, cover and place in the oven, leaving the door ajar.
  • Pour off all but 2 tablespoons fat in skillet
  • Add shallots and stir 2 minutes. Add stock, vermouth and lemon juice and boil until reduced by half, scraping up any brown bits
  • Stir in cream and capers
  • Simmer until thickened to sauce like consistency. Adjust seasoning
  • Adjust seasoning. Pour sauce over veal. Sprinkle with parsley and serve.

Nutrition

Calories: 209kcal | Carbohydrates: 1g | Protein: 6g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 59mg | Sodium: 179mg | Potassium: 145mg | Vitamin A: 520IU | Vitamin C: 2.7mg | Calcium: 19mg | Iron: 0.4mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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