Veal Chops in Mustard Sauce


1 tablespoon butter

4 thick, lean rib veal chops, each weighing approx 8−oz

2 tablespoons softened butter

2 tablespoons wine vinegar

1 1/2 teaspoons Dijon−style mustard

3 tablespoons heavy cream

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 tablespoons finely chopped fresh parsley

Melt the butter in a heavy, non−stick skillet. Add the chops to the skillet and cook them over medium heat for approx. 10 minutes on each side or till done. In a tiny saucepan, heat the next 7 ingredients together, stirring frequently. precaution:Do not boil the mixture. When the chops are cooked, remove them to a heated platter. Pour off any excess fat that may have accumulated in the skillet and add the mustard mixture to the pan. Heat over a low flame to combine the mustard mixture with the pan juices. Pour the sauce over the chops and garnish with parsley.

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