Broiled Veal Chops in Mustard Caper Sauce


4 veal chops, about 1 inch thick
kosher salt and black pepper to taste
4 tbs lemon juice
1 tbs olive oil
2 tbs Dijon mustard
6 cloves garlic, minced
1/4 cup vermouth
1/4 cup chicken stock
1 tbs grated lemon peel
2 tbs light soy sauce
1 tbs sugar
1/4 tsp szechuan pepper
3 tbs butter
1 tbs fresh ginger, minced
1 tbs cornstarch, mixed with cold water
2 tbs capers
  • Lightly salt and pepper the veal chops.
  • combine 2 tbs lemon juice, olive oil, 1 tbs mustard and 3 cloves garlic.
  • Rub mixture on chops and set aside.
  • Combine vermouth, stock, lemon peel, soy sauce, sugar Szechuan pepper, remaining 2 tbs lemon juice and 1 tbs of mustard, then set aside.
  • Broil┬áveal chops approximately 5 minutes on each side, allowing centers to remain slightly pink.
  • While veal is cooking, melt 2 tbs butter and saute ginger and remaining cloves minced garlic.
  • Add the vermouth mixture and bring to a boil.
  • Reduce heat and gradually stir in cornstarch mixture and stir until sauce thickens.
  • Remove from heat and stir in remaining 1 tbs butter and capers.
  • Place veal on plates and spoon sauce over.




15 min


5 min


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