Veal Chop with Baked Potatoes and Mustard Crème Fraîche
A sophisticated Sunday lunch featuring grilled veal T-bone chops served with a side of baked potatoes, peppers, and a mustard crème fraîche sauce.
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- •1 Veal T-bone chops
- •1 PotatoesSliced thinly
- •Cornel peppersLong peppers
- •ShallotsSliced
- •GarlicSliced
- •2 sprigs Rosemary
- •Olive oil
- •Salt
- •Black pepper
- •Chicken stock
- •ButterBrowned
- •Sage
- •Lemon peel
- •2 tbsp Crème fraîche
- •1 tbsp Mustard
- •ChivesChopped
- 1
Prepare the potatoes by slicing them thinly and blanching in salted water for 2-3 minutes.
3 min
- 2
Grill the peppers until the skin is blackened, then peel and slice.
10 min
- 3
Combine sliced potatoes, peppers, shallots, and garlic in a cast iron pan. Add olive oil, salt, pepper, and rosemary. Roast in the oven until cooked through.
30 min
- 4
Season the veal T-bone chops with salt and grill over high heat, moving to a cooler part of the grill to cook through.
15 min
- 5
Prepare brown butter with sage, rosemary, and lemon peel. Rest the cooked veal chops in the brown butter.
5 min
- 6
Mix crème fraîche, mustard, and chives to create the sauce.
2 min
- 7
Serve the veal chops with the baked potato dish and mustard crème fraîche sauce.
2 min
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Pizza
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