Veal chops with leek and mustard sauce
15
10
4
No
Ingredients
- 4 veal chops
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 250 ml (1 cup) of 15% cooking cream
- 125 ml (1/2 cup) of chicken broth
- 30 ml (2 tablespoons) of Dijon mustard
- 15 ml (1 tablespoon) of butter
Optional:
- 30 ml (2 tablespoons) of fresh tarragon, chopped
Preparation
Side-by-side mode
- In a pan, melt butter at medium heat. Cook the chops for 2 to 3 minutes on each side. Salt and pepper. Remove from the pan.
- In the same pan, cook the leeks for 2 to 3 minutes, stirring.
- Add cream, broth, mustard, salt, and pepper. Reduce by a quarter at medium-low heat. If desired, add tarragon.
- When serving, coat the chops with the sauce.
Chef’s note
Side dish idea: peas and red onion
Blanch 300 g of peas for 3 to 4 minutes in a casserole of salted boiling water. Drain. In a pan, heat 30 ml (2 tablespoons) of olive oil. Brown 1 small diced red onion for 1 to 2 minutes. Add 30 ml (2 tablespoons) of dried tomatoes, pesto, and peas. Cook for 1 to 2 minutes. Salt and pepper.
Did you know that...
Leek roots (rootlets) are edible. Clean and dry them well before frying them for a salad garnish or dip!
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