Veal Chops With Tarragon
Juicy veal chops paired with a rich tarragon cream sauce create an elegant dish perfect for special dinners or sophisticated gatherings.
Ingredients
Instructions
- In a small saucepan, melt the butter over very low heat.
- Turn off the heat and skim off the foam.
- Carefully pour off the golden clarified butter and reserve.
- Discard the residue.
- Season the veal chops with freshly ground pepper and salt.
- Cook the veal chops in a skillet until browned and cooked to desired doneness.
- In the same skillet, add garlic and cook briefly.
- Pour in chicken stock and brandy, scraping up browned bits from the pan.
- Add chopped fresh tarragon or dried tarragon to the sauce.
- Stir in heavy cream and simmer until sauce thickens slightly.
- Serve veal chops with the tarragon cream sauce spooned over.
Tips & Substitutions
For perfectly cooked veal chops, use a meat thermometer; aim for 145°F for medium-rare. If you don't have tarragon, try substituting with fresh basil or parsley for a different flavor profile. Always allow the veal to rest after cooking to retain juices. Pair the dish with a light salad or roasted vegetables for balance.
Serving Suggestions
Serve the veal chops with the creamy tarragon sauce drizzled on top. This dish pairs beautifully with a side of garlic mashed potatoes or steamed asparagus for a complete meal. A fresh Cabbage Salad Supreme can add a crunchy contrast to the rich flavors of the veal.
Storage & Reheating
Store any leftover veal chops in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a skillet over low heat, adding a splash of chicken stock to keep them moist. Avoid high heat to prevent drying out the meat.
Nutrition & Diet Analysis (per serving)
Each serving of Veal Chops With Tarragon contains roughly 304 calories, with 6g protein, 16g carbohydrates, and 26g fat. It is an excellent source of iron (29% of the Daily Value) and vitamin A (27% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 1769mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen veal chops for this recipe?
Yes, you can use frozen veal chops, but make sure to thaw them completely in the refrigerator before cooking. This helps ensure even cooking and better texture. Avoid thawing them in the microwave as it can partially cook the meat.
What can I substitute for brandy in this recipe?
If you prefer not to use brandy, white wine or a splash of apple cider vinegar can work as substitutes. These alternatives will provide acidity and depth to the sauce, although the flavor will differ slightly from the original recipe.
How can I make this dish more flavorful?
Consider marinating the veal chops in a mixture of olive oil, garlic, and herbs like rosemary or thyme for a few hours before cooking. This can enhance the flavor significantly. Additionally, using homemade Chicken Stock can also elevate the overall taste of the sauce.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).