Pan Roasted Double Cut Veal (or Pork) Chop w/ Caper Vinaig.

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Executive Chef
May 11, 2003
The SPAM eating capital of the world.
This recipe looks harder than it is. Great for serving at plated dinner parties because it's not really that high prep.

Pan Roasted Double Cut Veal Chop with Chantrelle Jus and Caper Vinaigrette

Yield: 4 Servings


4 each, Double cut bone-in Veal or Pork Chops
4 Slices Montasio, Fontina, or similar semi-soft cheese
8 Slices Prociutto, Serrano, or similar thinly sliced ham
8 Fresh Sage Leaves
1/4 c. All-Purpose Flour
4 Medium Shallots; two finely chopped, two rough chopped
1/4 c. dry white wine
1/4 c. chicken stock
1/2 c. unsalted butter, cut into 1" cubes and kept cold
1/2 oz. Dried Chantrelle musrooms (you can substitute Morrell, Porcini, or Shiitake)
1/2 c. hot water
1/4 c. Cognac
3 Tbsp. Frying Oil
3/4 c. Corn or Sunflower Oil
1/4 c. Sherry Vinegar
3 Tbsp. Capers, rinsed and patted dry
1 Tbsp. Italian Parsley, chopped
2 tsp. Fresh Thyme
1/2 tsp. Anchovy Paste
Kosher Salt and Pepper to taste


For the Veal:

Pre-heat oven to 425 degrees F. On the side of the chop opposite the bone, cut a pocket into the chop, but be sure not to pierce any othe side of the meat. In the cavity, stuff two slices of ham, one slice of cheese, and two sage leaves. Season the both sides of the chops with kosher salt and pepper, and lightly dust with flour. In a heavy saucepan, heat the 3 Tbsp. of oil on high until lightly smoking. Add the chops and sear until golden brown on the two sides, approximately 1 minutes for each side. Transfer to the oven, and cook until the internal temp. reaches about 140 F for Veal, and 155 F degrees for Pork, about 20-30 minutes. Rehydrate the chantrelle mushrooms in the hot water for approx. 15 minutes. Drain the mushooms, but save the liquid! Slice the mushrooms into a thin julienne.

For the Caper Vinaigrette:

In a food processor or blender, combine the vinegar, capers, rough chopped shallots, parsley, thyme, and anchovy paste. Blend together while slowly adding in the Corn or Sunflower oil until the dressing is emulsified. Season to taste with kosher salt and pepper and reserve.

For the Chantrelle Jus:

When the chops are done, remove them from the pan, and place the pan back on the stove on medium-high. Add the finely chopped shallots, and cook until translucent, about 2 minutes. Add the chicken stock, white wine, cognac, and the liquid reserved from the mushrooms, and deglaze the bottom of the pan. Reduce the liquid until approx. 1/4 cup remains. Off the heat, stir in the butter until it is emulsfied together with the liquid.

To Serve:

Arrange the chops on four plates, on top of any starch and vegetable you are serving. Evenly spoon the chantrelle jus over the chops. Drizzle the vinaigrette around each chop, using the outer perimeter of the chantrelle jus as a guide. Serve immediately.

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