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Veal Chop with Buttered Dill Beans

Veal Chop with Buttered Dill Beans
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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.

  • Author: Flaevor
  • Prep Time: 5 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 30 Minutes
  • Yield: 2 1x
  • Category: Veal
  • Method: Stove Top Cooking
  • Cuisine: European

Ingredients

Scale
  • 2 veal chops
  • 400g 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

  1. Season veal chops generously with sea salt flakes.
  2. 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.
  3. Transfer sauce to a blender and blend until smooth. Cover with tin foil and set aside until ready to use.
  4. 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.
  5. 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!
  6. Remove meat from the pan and sit for 5 minutes so juices can reform and meat can tenderize.
  7. 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.
  8. 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.

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Find it online: https://flaevor.com/veal-chop-with-buttered-dill-beans/