Veal chops with capers and cornichons. One more week and school start. And with that comes homework, after school activities and running around in a million of directions. As time is the essence, I will have to retrain myself to make dinner earlier, less elaborate and, needless to say: return to a routine.
I really enjoyed our summer, but I am ready to a more scheduled life.
Dinner tonight is exactly that: an easy and simple way to have a great meal in less than 40 minutes. Love it, I have to say… and I am sure you will love it too.
Use French cornichons as they are crispier and more vinegary opposite of the American counterpart, that are sweet and soggy soft.
Veal Chops with Capers and Cornichons
- 6 ounces veal chopss 2 thick, bone in 6 ounces veal chops(s)
- 1 tsp Herbes de Province 1 teaspoon Herbes de Province
- 2 tbsps vegetable oil 1 to 2 tablespoons vegetable oil
- 1 tbsp capers 1 tablespoon drained and chopped capers
- 1 tbsp French cornichons 1 tablespoon drained and chopped French cornichons
- 0.5 cup sherry 1/2 cup dry sherry
- 0.5 cup chicken stock 1/2 cup chicken stock - low sodium
- 1 tbsp unsalted butter 1 tablespoon unsalted butter
- 1 tbsp flat-leaf parsley 1 tablespoon finely chopped fresh flat-leaf parsley
- 0.25 cup heavy cream 1/4 cup heavy cream
- 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.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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