An Easy, Elegant 30-Minute Veal Chop Dinner
A juicy, butter-basted veal chop paired with soft butter beans and a sharp mustard cream sauce — simple ingredients, done well.
This is one of those meals that feels far more impressive than the effort involved. The veal is pan-fried until golden and finished with butter for richness, while the beans are gently warmed with garlic and dill. A quick mustard, cream and pink peppercorn sauce ties everything together with just the right balance of sharpness and depth.
Ready in around 30 minutes, it’s an easy option for a weeknight, but just as suited to a slower Sunday lunch with a glass of crisp white wine.
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Pan-Fried Veal Chop with Mustard Cream Sauce & Buttered Dill Beans
Juicy buttery flavours of pan-seared veal chop with herbs and crushed pink peppercorns. A lovely simple meal to enjoy any night of the week.
Servings: 2
Ingredients
- 2 veal chops
- 400 g tin butter beans drained
- 2 large knobs of butter
- 1 garlic clove crushed
- 2 tbsp chopped dill
- Sea salt flakes and crushed black pepper
Sauce
- 1 shallot onion finely diced
- 1 clove garlic crushed
- 1 tbsp capers chopped
- 1/4 cup chicken stock
- 1 tbsp dijon mustard
- 2 tbsp cream
- 2 tsp pink peppercorns + a little extra for garnish
Instructions
- Season veal chops generously with sea salt flakes.
- Heat one large knob of butter in a non-stick frying pan and saute chopped shallot and garlic for 1 minute. Add the remaining sauce ingredients and cook over medium heat until thickened.
- Transfer sauce to a blender and blend until smooth. Cover with tin foil and set aside until ready to use.
- Heat a non-stick frying pan with a splash of olive oil. Fry veal chop on high heat for 1 – 2 minutes until nice and browned. Flip over and add the last remaining knob of butter to the pan.
- With a spoon, baste veal chop with melted butter continuously for another 1 – 2 minutes or until chop is cooked through. Be careful not to overcook!
- Remove meat from the pan and sit for 5 minutes so juices can reform and meat can tenderize.
- Meanwhile, using a small frying pan, melt the remaining knob of butter, add beans and season with salt and pepper. Cook until heated through. Remove from heat and stir through chopped dill.
- To serve: place veal chop on the plate with a sprinkle of salt and crushed pink peppercorns. Add a dollop of sauce and line dill beans alongside.
