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Veal Chops with Sherry and Lemon Marmelade

Course Veal
Cuisine American
Keyword sauce, veal
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories 262 kcal


  • 4 tbsps unsalted butter 4 tablespoons unsalted butter
  • 2 tbsps olive oil 2 tablespoons olive oil
  • 6 ounces veal loin chops 4 6 ounces veal loin chops, about 1 Inch thick
  • 0.33333333333333 cup yellow onion 1/3 cup finely chopped yellow onion
  • 0.33333333333333 cup sherry 1/3 cup medium dry sherry
  • 0.33333333333333 cup chicken stock 1/3 cup chicken stock
  • 2 tbsps lemon 2 tablespoons marmelade of lemon
  • 0.25 cup crème fraiche 1/4 cup crème fraiche
US - Metric


  1. Pre-heat oven at 300ᵒ.

  2. Heat the butter and oil in a large skillet until very hot. Season with salt and pepper the chops and add them to the skillet. Sear then well on both. Reduce the heat and cook until chops are slightly underdone and still juicy.

  3. Remove them from the skillet, and place them in a ovenproof dish in the warm oven while making the sauce.

  4. Add the onions to the butter and oil remaining in the skillet and cook, covered, over low heat until tender, about 5 minutes. Make sure the onions do not burn. Add the sherry, stock and marmalade to the skillet and bring to a brisk boil, stirring up any brown bits in the skillet.

  5. When the mixture is reduced by one-third, whisk in the heavy cream or the Crème Fraiche and simmer another 2 minutes.

  6. Taste and correct the seasoning if needed. Add the chops to the sauce for 1 minute.

  7. Transfer the chops to a warm dish and spoon some of the sauce over them.

Nutrition Facts
Veal Chops with Sherry and Lemon Marmelade
Amount Per Serving
Calories 262 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 9g56%
Cholesterol 64mg21%
Sodium 68mg3%
Potassium 194mg6%
Carbohydrates 3g1%
Sugar 1g1%
Protein 8g16%
Vitamin A 350IU7%
Vitamin C 4.9mg6%
Calcium 13mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.