Veal Chops Braised with Herbs Recipe



Veal Chops Braised with Herbs Recipe

This veal chops braised with herbs is my favorite veal dish. When prepared properly, as it is in this recipe, it's really the "cats meow."Note: You can change the number of people served by placing your cursor over "Servings". The Ingredients will adjust to the new number of servings.
Course Main Course
Cuisine French
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 people


  • 6 veal chops 1-inch thick
  • 2 tablespoons butter
  • 1 tablespoons oil more if needed
  • Salt and pepper
  • 3 tablespoons butter if needed
  • 3 tablespoons shallots minced
  • 1 clove garlic minced
  • 1/2 cup dry white wine
  • 1 teaspoon basil and thyme mixed
  • 1/4 cup chicken broth
  • salt and pepper
  • 1-2 tablespoons softened butter


  • Preheat oven to 325 degrees F.Dry the chops well on paper towels
  • Heat the butter and oil in a large skillet and brown two or three at a time, for 3-4 minutes on each side. As they are done, season with salt and pepper and arrange in a casserole, overlapping them slightly.
  • If the fat in the skillet has burned, pour it all out and add butter. Stir in the shallots and garlic and cook slowly for 1 minute then pour in the wine, add the herbs and simmer for a few minutes, scraping up the coagulated fond. Scrape the mixture into the casserole over the chops.
  • Simmer the casserole on top of the stove, cover and set in lower third of preheated oven for 15 to 20 minutes. Turn the chops and baste them 2 or 3 times during this period. The chops are done when their juices run yellow when the meat is pierced with a fork.
  • Remove the chops to a platter. Add the chicken stock and boil rapidly for a few minutes until the liquid has reduced and thickened slightly. Correct seasonings. Off heat, swirl in the butter by bits and pour the sauce over the chops and serve.


Adapted from Mastering the Art of French Cooking, Child, Bertholle, Beck, Vol. 1, 1970

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