Veal chops with capers and cream are an elegant yet easy dinner. Tender veal is finished with a silky sauce of shallots, vermouth, lemon, cream, and briny capers for a beautifully balanced dish.
If you enjoy cooking veal, try my Veal Chop with Lemon, Sage and Mascarpone for another wonderfully creamy sauce, or my classic Veal Saltimbocca with prosciutto, sage, and white wine. Both are easy, elegant recipes that are perfect when you want dinner to feel a little special.
Recipe Overview: Veal Chops with Capers and Cream
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 people
- Cook Method: Stovetop and kept warm in the oven.
- Flavor & Texture: Tender, juicy veal chops are coated in a rich, velvety cream sauce, while lemon, vermouth, and briny capers add brightness and a pleasantly tangy finish.
- Difficulty: Easy to moderate. The recipe uses simple techniques, with the key being to avoid overcooking the veal and to let the cream sauce reduce gently.
- Why this Recipe? This recipe turns tender veal chops into an elegant, flavorful dinner with a creamy, tangy caper sauce that feels special without being complicated.
In this Article
A Note From Giangi
Key Ingredients
The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Veal loin chops – Choose chops about 1 inch thick so they brown beautifully while staying tender and slightly pink inside. Veal has a delicate flavor, which makes it perfect for this creamy caper sauce.
Butter and olive oil – Using both gives you the richness of butter while the olive oil helps with browning the veal without the butter burning too quickly.
Shallots – Their mild, slightly sweet flavor forms the aromatic base of the sauce without overpowering the delicate veal.
Beef stock – Adds depth and savory flavor to the pan sauce while also helping loosen all those delicious browned bits left behind after cooking the chops.
Dry vermouth – One of the stars of the sauce. It adds subtle herbal notes and acidity that balance the richness of the cream. Use dry, not sweet, vermouth.
Fresh lemon juice – Brightens the sauce and cuts through the richness of the cream.
Whipping cream – Creates that smooth, luxurious sauce and brings together the stock, vermouth, lemon, and pan juices.
Capers – Their salty, briny flavor is the perfect contrast to the creamy sauce. Rinse and drain them first so they do not overpower the dish.
Fresh parsley – Added at the end for freshness and a light herbal finish that balances the rich sauce.
How To Make Veal Chops with Capers and Cream
For all my recipes, please gather all the ingredients before you start cooking or baking, and I will guide you every step of the way.
Step 1: Preheat your oven to 200°F. This will keep the veal chops warm while you prepare the sauce.
Step 2: Pat the veal chops dry with paper towels. Season them lightly with salt and pepper.
Step 3: Heat the butter and olive oil in a large, heavy skillet over medium heat. Add the veal chops without overcrowding the pan. Cook for about 7 minutes, or until beautifully golden.
Step 4: Turn the chops over, season with salt and pepper, and cook for another 7 minutes, or until tender and slightly pink in the center. Transfer them to a baking sheet, cover loosely, and keep warm in the oven.
Step 5: Pour off most of the fat from the skillet, leaving about 2 tablespoons behind. Add the shallots and cook for about 2 minutes, stirring frequently.
Step 6: Add the beef stock, dry vermouth, and lemon juice. Bring to a boil and scrape up all the flavorful browned bits from the bottom of the skillet. Continue cooking until the liquid has reduced by about half.
Step 7:Stir in the whipping cream and capers. Reduce the heat and gently simmer until the sauce thickens enough to lightly coat the back of a spoon.
Step 8: Taste and adjust the seasoning with salt and pepper. Place the veal chops on serving plates, spoon the warm caper cream sauce over them, and finish with freshly chopped parsley. Serve immediately.
What to Serve with Veal Chops with Capers and Cream
Since the caper cream sauce is rich and velvety, I like to serve these veal chops with simple sides that complement the sauce without competing with it.
- Garlic butter potatoes with parsley are perfect for catching every bit of the creamy caper sauce.
- Green bean almondine adds a fresh, buttery crunch and keeps the meal elegant and French-inspired.
- Roasted Parmesan asparagus is another light vegetable option that pairs beautifully with veal.
- Mashed potatoes are always a wonderful choice when you have a sauce this good.
- A simple mixed green salad with a light vinaigrette adds freshness and acidity to balance the dish’s richness.
For a complete dinner, I would choose garlic butter potatoes and green bean almondine.
More Veal Recipes You Will Love
If you tried this Veal Chops with Capers and Cream 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 Cream
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
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
- Occasion: Valentine’s Day, Mother’s Day, Father’s Day
- Type: Under 45 minutes
Did you make this?
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Giangi Townsend
The veal chops melt in your mouth, and the sauce is the perfect pairing. Creamy with a hint of tanginess. Perfect dinner date.