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Veal Chops with Green Peppercorn Sauce


Calvados is a refreshing change from the brandy that is usually added to green peppercorn sauces.

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  1. Four 12-ounce veal rib chops on the bone
  2. Salt and freshly ground pepper
  3. 2 tablespoons unsalted butter
  4. 1 tablespoon olive oil
  5. 1 tablespoon plus 1 teaspoon green peppercorns in brine, drained
  6. 2 tablespoons Calvados
  7. 1/4 cup chicken stock or canned low-sodium broth
  8. 1/2 cup heavy cream
  1. Preheat the oven to 450°. Season the veal chops on both sides with salt and pepper. In a large ovenproof skillet, melt 1 tablespoon of the butter in the olive oil. When the foam subsides, add 2 of the veal chops and cook over moderate heat until nicely browned, about 4 minutes per side. Transfer the chops to a plate. Add the remaining 1 tablespoon of butter to the skillet and brown the remaining 2 veal chops; remove from the heat.
  2. Return the veal chops from the plate to the skillet, along with any accumulated juices. Roast the chops in the oven for 5 minutes, or until just rosy in the center. Transfer the chops to a warmed platter and cover loosely with foil.
  3. Set the skillet over moderately high heat. Add the green peppercorns and the Calvados. Carefully ignite the Calvados with a long match. When the flames die down, add the chicken stock and boil for 1 minute. Add the cream and simmer until the sauce thickens, about 3 minutes. Season the sauce lightly with salt and pepper and pour over the veal chops. Serve at once.

Suggested Pairing

A full-bodied California Chardonnay with hints of oak will echo the richness of the sauce. Or seek out a silky-textured Pinot Noir with some spice for contrast.