Herb crusted chops with a mustard and cream sauce

2 servings

Ingredients

Quantity Ingredient
2 English veal bone in sirloin chops
2 Cloves garlic; crushed
2 Shallots; finely diced
1 tablespoon Freshly chopped parsley
1 tablespoon Freshly chopped sage
2 ounces Fresh white breadcrumbs
Grated rind and juice of 1/2 lemon
Salt and freshly ground black pepper
2 tablespoons Olive oil
¼ pint White wine
4 tablespoons Chicken or beef stock
1 tablespoon French coarse ground mustard
4 tablespoons Single cream

Directions

GENERAL

FOR THE SAUCE

1. Preheat the oven to 190øC/375øF/Gas Mark 5. Place the veal chops in a lightly greased baking tray.

2. Mix together the garlic, shallots, parsley and sage with the breadcrumbs, lemon rind and juice. Add seasoning to taste and bind together with the olive oil.

3. Divide the mixture in half and place onto each chop pressing down well.

4. Bake in the preheated oven for 20-25 minutes until the veal is cooked and tender and the topping crisp and golden brown.

5. Meanwhile make the sauce, simmer the white wine and stock together until reduced by almost half, stir in the mustard and cream and keep warm over a low heat. Serve the herb crusted chops on a pool of mustard and cream sauce. Converted by MC_Buster.

NOTES : The crisp herb crust perfectly complements the creamy sauce for a special dinner for 2.

Converted by MM_Buster v2.0l.

Related recipes