Days are getting shorter, and activities and homework are getting longer. Last night we had a straightforward 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 cookbooks dedicated to it.

I would eat them every day if I could.

Therefore I have an extensive repertoire of ways to prepare them.

It seems like this one I am sharing with you is our constant. 

The inside is tender and tasty, while the outside is crispy.


Ensure that each slice is cut to the same size since you do not want to bite into 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 it, 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.

If you enjoy this delicious Veal Chops with Truffle Sauce recipe, look at my other recipes.

Sea Bass Wrapped In Bacon Baked

Bok Choy, Carrots With Lemon Vinaigrette

Saltimbocca Alla Romana – A Specialty from Rome

Garlic Chicken With Mushrooms – Fast and Easy

Pork Tenderloin Sauteed With Chestnuts and Celery


Veal Chops with Truffle Sauce - A prefect pairing

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veal chops with truffle sauce
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4


  • 6 ounces veal 4 - 1 1/2 inth thick 6 ounces bone chops of veal
  • 3 tbsps olive oil 3 tablespoons olive oil


  • 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.
  • 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
  • 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.
  • Serve hot and cover with the sauce.


Calories: 154kcal | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 34mg | Sodium: 35mg | Potassium: 133mg | Calcium: 6mg | Iron: 0.4mg

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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