Veal Chops with Pears and Green Peppercorn Sauce

Veal Chops with Pears and Green Peppercorn Sauce
Photo by Scott Phillips


  • 1 Tbs. chopped fresh tarragon
  • ¼ cup heavy cream
  • 1 Tbs. unsalted butter
  • ½ Tbs. cracked green peppercorns
  • 4 (1-inch-thick) bone-in veal loin chops (about 2 lb. total)
  • 2 small firm-ripe pears (preferably Forelle; 6 oz. each), cored and cut into ½- inch dice
  • ¼ cup pear brandy
  • + 4 more ingredients
    • 1 small shallot, minced (about 2 Tbs.)
    • ½ cup lower-salt chicken broth
    • ½ Tbs. extra-virgin olive oil
    • Kosher salt and freshly ground black pepper

Season the veal chops all over with 1 tsp. salt and 1/2 tsp. black pepper. Heat the butter and oil in a 12-inch skillet over medium-high heat. Cook the veal chops, flipping once, until browned and an instant-read thermometer registers 135°F in the center of each chop, 4 to 5 minutes per side. Tra...

View full recipe at Fine Cooking


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