Veal Chop with Buttered Dill Beans

Served with a mustard, cream, parsley and pink peppercorn sauce

by Justina Sullivan
Veal Chop with Buttered Dill Beans

Dreamy juicy buttery pan-fried veal chop

Here is an easy and delicious meal for any night of the week. A tender and juicy veal chop, pan-fried and served alongside buttered beans coasted in garlic and dill with a French-inspired mustard cream and pink peppercorn sauce on the side.

Best veal chop recipe

The entire plate of food can be ready in just 30 minutes – Impressive flavours for such a short cooking time. Serve it any night of the week or for a Sunday lunch with a glass of crisp cold white wine.

Veal Chop with Buttered Dill Beans
Print Recipe

Veal Chop with 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.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
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.

Swiss version here