Best 9 Veal Chops With Mustard Sage Butter Recipes

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Indulge in the culinary delight of tender and flavorful veal chops, masterfully prepared with a combination of zesty mustard and aromatic sage butter. This classic dish is elevated by a medley of savory ingredients that create a symphony of flavors. Perfectly seared veal chops are adorned with a rich and creamy mustard sauce, infused with the earthy essence of sage and complemented by a hint of tangy lemon. Accompanying the main course are three delectable recipes that enhance the dining experience: a refreshing salad of crisp greens tossed in a tangy vinaigrette, a medley of roasted vegetables that showcase the vibrant colors and flavors of the harvest, and a velvety smooth mashed potato that provides a comforting and creamy base for the succulent veal chops. Prepare to embark on a culinary journey that will tantalize your taste buds and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

VEAL CHOPS WITH MUSTARD-SAGE CRUST



Veal Chops with Mustard-Sage Crust image

Our home economists use stone-ground mustard to flavor moist veal chops. They easily bake in the oven for a quick-and-easy entree.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 7

4 veal chops (8 ounces each)
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup soft bread crumbs
3 tablespoons stone-ground mustard
2 tablespoons minced fresh sage
2 garlic cloves, minced

Steps:

  • Preheat oven to 450°. Sprinkle veal chops on both sides with pepper and salt. Place bread crumbs in a shallow bowl. Combine the mustard, sage and garlic; spread over one side of each chop, then coat with bread crumbs. , Place chops, coated side up, on a rack in a shallow roasting pan. Bake 25-30 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 98 calories, Fat 4g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 457mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.

SAGE VEAL CHOPS



Sage Veal Chops image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 17m

Yield 4 servings

Number Of Ingredients 6

4 (1-inch thick) veal chops
Salt and freshly ground black pepper
6 sprigs fresh sage, leaves stripped and chopped, about 4 tablespoons
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
1/2 cup dry white wine, eyeball it

Steps:

  • Heat a heavy-bottomed skillet over medium high heat. Season chops with salt and pepper and rub them each with about 1 tablespoon of chopped sage. Rub the sage into meat on both sides of each chop. Add oil to the pan. Melt butter into the oil and add chops to the pan. Cook chops 5 minutes on each side and transfer to warm platter and let them rest. Add wine to the pan and scrape up drippings. Spoon drippings down over the chops and serve.

VEAL CHOPS WITH MUSTARD-SAGE BUTTER



Veal Chops with Mustard-sage Butter image

Make and share this Veal Chops with Mustard-sage Butter recipe from Food.com.

Provided by Dancer

Categories     Veal

Time 45m

Yield 2 serving(s)

Number Of Ingredients 10

2 loin veal chops (1 1/2 inches thick)
3 tablespoons minced fresh sage, divided use
1 clove garlic, minced
1/4 teaspoon fresh ground pepper
3 tablespoons butter, softened
2 teaspoons balsamic vinegar
1 tablespoon olive oil
2 teaspoons Dijon mustard
2 teaspoons minced fresh parsley
vegetable oil cooking spray

Steps:

  • Rub both sides of veal with 1 1/2 tablespoons sage, garlic and pepper.
  • Cover and chill 2 hours.
  • Combine remaining 1 1/2 tablespoons sage, butter, vinegar, olive oil, mustard and parsley; stirring until blended, set aside.
  • Place veal on rack coated with cooking spray; place rack in broiler pan.
  • Broil 5 1/2 inches from heat (with electric oven door partially opened) 10 minutes on each side or to desired degree of doneness.
  • Place dollop of butter mixture on top of each chop; serve immediately.

PAN SEARED VEAL CHOP WITH ROSEMARY



Pan Seared Veal Chop with Rosemary image

Provided by Food Network Kitchen

Categories     main-dish

Yield 2 servings

Number Of Ingredients 7

2 veal chops, about 3/4-inch thick
2 cloves garlic, finely chopped
1 tablespoons fresh rosemary, finely chopped
2 tablespoons olive oil
Salt and pepper
1/2 cup white wine
1/4 cup chicken stock

Steps:

  • Rub the chops with the garlic and rosemary, 1 tablespoon oil and salt and pepper and let sit on a plate for 15 minutes. Heat a large cast iron skillet over medium high heat and add remaining oil. Add chops to pan and cook until golden brown and then flip. Remove chops from pan to a baking dish and roast in 375 degrees F. oven for 10 minutes. Add wine and stock to cast iron pan and stir up brown bits from bottom. Serve chops with juice from pan.

VEAL CHOPS WITH MUSTARD SAGE SAUCE



Veal Chops with Mustard Sage Sauce image

Categories     Herb     Mustard     Sauté     Low Carb     Quick & Easy     Veal     Sage     Bon Appétit

Yield Serves 2

Number Of Ingredients 10

1 1/2 tablespoons butter
1 teaspoon vegetable oil
2 1-inch-thick veal loin chops
Dried rubbed sage
2 1/2 tablespoons chopped shallots
1/3 cup unsalted beef broth
2 tablespoons minced fresh sage or 2 teaspoons dried rubbed sage
2 teaspoons Dijon mustard
1/4 cup half and half
Fresh sage leaves

Steps:

  • Melt butter with oil in heavy medium skillet over medium-high heat. Sprinkle chops with dried sage and pepper. Add to skillet and cook until brown, about 5 minutes per side. Reduce heat to medium and cook to desired doneness, about 1 minute per side for medium-rare. Transfer veal to plate; keep warm.
  • Add shallots to same skillet and stir 1 minute. Add broth, 1 tablespoon minced sage and mustard to skillet and boil until very thick, scraping up browned bits, about 4 minutes. Add half and half and boil until liquid thickens to sauce consistency, about 1 minute. Mix in remaining 1 tablespoon minced sage and any juices exuded by veal. Adjust seasoning. Place 1 chop on each plate. Spoon sauce over. Garnish with fresh sage leaves and serve.

SILKY VEAL CHOPS



Silky Veal Chops image

Provided by Food Network

Time 40m

Yield 2 servings

Number Of Ingredients 8

1 ounce Boursin cheese
1 1/2 tablespoons Dijon mustard
1/3 cup heavy cream
1 1/2 tablespoons butter
2 thick (1 1/2 inches) loin veal chops
Dry white wine
2 ounces Swiss or Gruyere cheese, grated
Salt and freshly grated black pepper

Steps:

  • In a mixing bowl, combine Boursin, mustard and heavy cream; season with salt and pepper.
  • In a heavy skillet melt the butter. Add the chops and brown for 4 minutes on each side. Discard the fat in the skillet, cover tightly, lower the heat and braise for about 5 minutes a side or until just done. Remove them to a broiler pan and preheat the broiler to a low setting
  • Pour 1/4 cup of white wine into the skillet and scrape the bottom and corners with a wooden spatula to lift up the deglazings, reduce until 2 tablespoons remains. Add mustard, Boursin and cream mixture to skillet and mix until Boursin barely melts into cream. Remove skillet from heat and stir in Swiss cheese. Pour this over chops and broil, about 2 inches away from heat, for a moment or just until sauce browns and is bubbly.

VEAL CHOPS WITH ROSEMARY BUTTER



Veal Chops with Rosemary Butter image

Categories     Dairy     Sauté     Rosemary     Veal     Spring     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

1/4 cup (1/2 stick) unsalted butter, room temperature
2 1/2 teaspoons minced fresh rosemary, divided
1 teaspoon chopped fresh thyme, divided
Pinch of salt
4 12-ounce veal rib chops, each about 1 inch thick
4 tablespoons olive oil, divided
1 4-inch-long fresh rosemary sprig
1 garlic clove, flattened
3 tablespoons dry white wine
3 tablespoons low-salt chicken broth

Steps:

  • Whisk butter, 1 teaspoon rosemary, 1/4 teaspoon thyme, and pinch of salt in small bowl to blend. Wrap rosemary butter in plastic wrap, forming 1 1/2-inch-diameter log. Chill at least 2 hours. (Can be made 1 week ahead. Keep refrigerated.)
  • Arrange chops in single layer in large baking dish. Drizzle with 2 tablespoons olive oil. Sprinkle with remaining 1 1/2 teaspoons rosemary and 3/4 teaspoon thyme. Sprinkle with salt and pepper. Rub oil and seasonings into chops. (Can be prepared 1 day ahead. Cover with plastic wrap and chill. Let stand at room temperature 1 hour before continuing.)
  • Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add rosemary sprig and garlic. Sauté until garlic is fragrant but not brown, about 2 minutes. Discard rosemary sprig and garlic. Increase heat to high. Add chops; cook until chops are browned and meat thermometer inserted horizontally into center reads 130°F, about 2 minutes per side. Transfer chops to plate. Pour off drippings from pan. Reduce heat to medium-high. Add wine to skillet and cook until reduced to about 2 teaspoons, scraping up browned bits, about 30 seconds. Add chicken broth; cook until reduced to about 2 tablespoons, about 30 seconds. Drizzle over chops.
  • Cut rosemary butter into 4 slices. Place 1 slice atop each chop and serve.

VEAL CHOPS WITH SAGE



Veal Chops With Sage image

Provided by Molly O'Neill

Categories     main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 7

4 rib veal chops
6 tablespoons olive oil
2 tablespoons lemon juice
1 bunch fresh sage
Kosher salt and freshly ground black pepper to taste
1/2 cup dry white wine
1 tablespoon unsalted butter

Steps:

  • Place the veal chops in a large nonreactive pan. Whisk together 3 tablespoons of the olive oil and the lemon juice. Stir in 10 coarsely chopped sage leaves. Pour the mixture over the chops, cover and refrigerate for several hours, turning the chops occasionally.
  • When ready to cook, preheat the oven to 200 degrees and place 2 large skillets over high heat. Remove the chops from the marinade and remove and discard any pieces of sage that may be clinging to them. Sprinkle each chop generously with salt and pepper. Divide the remaining 3 tablespoons oil between the pans. When the oil is very hot, place 2 chops in each pan and cook until well browned on one side, about 5 minutes. Turn and cook until the other side is browned and the chops are cooked to the desired doneness, 4 to 6 minutes, depending on their thickness. Place the chops on a platter, cover with foil and put them in the oven to keep warm while you prepare the sauce.
  • Pour the grease out of 1 pan and add the wine. Add 5 chopped sage leaves and place over medium heat. Cook, scraping the bottom of the pan, until the wine has reduced to about 1/4 of its original volume. Remove from the heat and whisk in the butter. Season to taste with salt and pepper.
  • Transfer the veal chops to 4 plates and pour the sauce over them. Garnish each plate with a few whole sage leaves and serve immediately with potato galettes (see recipe) and pan-grilled scallions with sea salt (see recipe) if desired.

VEAL CHOPS WITH WHOLE-GRAIN MUSTARD AND HONEY



Veal Chops With Whole-Grain Mustard and Honey image

Lovely grilled veal chops marinated in a honey mustard marinade. Grilled and basted with the sauce. Yum! Prep time does not include the 1 hour marinating time!

Provided by breezermom

Categories     Veal

Time 22m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons teriyaki sauce, low sodium
1 tablespoon mustard, coarse-grained
1 tablespoon honey
1 teaspoon black pepper, freshly ground
8 boneless veal loin, chops 3 oz each
1 teaspoon vegetable oil

Steps:

  • Combine the teriyaki sauce, mustard, honey and black pepper in a small bowl; stirring well.
  • Place the veal chops in a large shallow dish. Pour the marinade over the veal chops; cover and marinate in the refrigerator for 1 hour.
  • Remove the veal chops from the marinade, reserving marinade.
  • Lightly brush the veal chops with oil. Grill, covered, over medium-hot coals (350 to 400 degrees) 3 to 4 minutes on each side or to desired degree of doneness, basting occasionally with the reserved marinade.

Nutrition Facts : Calories 37.9, Fat 1.3, SaturatedFat 0.2, Sodium 387.9, Carbohydrate 6.3, Fiber 0.3, Sugar 5.6, Protein 0.8

Tips:

  • Choose high-quality veal chops: Look for chops that are well-marbled and have a good amount of fat. This will help the chops stay juicy and flavorful during cooking.
  • Season the chops liberally: Season the chops with salt, pepper, and any other desired spices before cooking. This will help develop flavor in the meat.
  • Cook the chops over medium heat: Cooking the chops over medium heat will help prevent them from overcooking and becoming tough.
  • Use a meat thermometer: To ensure that the chops are cooked to your desired doneness, use a meat thermometer to check the internal temperature of the meat. Veal chops are considered safe to eat when they reach an internal temperature of 145°F (63°C) for medium-rare, 155°F (68°C) for medium, or 165°F (74°C) for well-done.
  • Baste the chops with the mustard-sage butter: Basting the chops with the mustard-sage butter will help keep them moist and flavorful. You can also use the butter to spoon over the chops after they are cooked.
  • Let the chops rest before serving: Allowing the chops to rest for a few minutes before serving will help the juices redistribute throughout the meat, resulting in a more tender and flavorful chop.

Conclusion:

Veal chops with mustard-sage butter is a delicious and elegant dish that is perfect for a special occasion meal. The tender veal chops are complemented perfectly by the flavorful mustard-sage butter, and the dish is sure to impress your guests. Whether you are a seasoned cook or a beginner, this recipe is easy to follow and will help you create a memorable meal.

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