French Veal Chops

Mother's Day. Fifth year cooking for Mama. The meal was the usual: pork chops, mac and cheese, greens, cornbread, banana pudding. But I added a new dish: Lil Marc's Plate. Smothered pork chops with mac and cheese and greens, plated on a separate dish, labeled with a small card: "Lil Marc's Plate — Always a Seat at the Table." Mama read the card and held it to her chest and closed her eyes. The plate is permanent. It will be on every menu I ever write.

When I set that plate down and wrote “Lil Marc’s Plate” on the card, I knew the food itself had to carry weight — something with tenderness baked right into it, something that felt like it was made with intention and care from the very first step. These French Veal Chops brought that same spirit: a beautifully seasoned, pan-seared chop finished with a rich, savory sauce that asks you to slow down and honor what’s in front of you. If you’re cooking for someone you love — or for someone you’re holding in your heart — this is the recipe that earns a permanent seat at the table.

Prep Time: 15 min | Cook Time: 25 min | Total Time: 40 min | Servings: 4

Ingredients

4 bone-in veal rib chops (about 3/4 inch thick)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
2 tablespoons olive oil
2 tablespoons unsalted butter, divided
3 cloves garlic, minced
1/2 cup dry white wine
1/2 cup chicken or veal stock
1 tablespoon fresh thyme leaves
1 tablespoon fresh flat-leaf parsley, chopped (for garnish)
1 teaspoon Dijon mustard
1 tablespoon heavy cream (optional, for finishing)

Instructions

Season the chops. Pat the veal chops dry with paper towels. Season both sides evenly with kosher salt, black pepper, and garlic powder. Let them rest at room temperature for 10 minutes before cooking.
Sear the chops. Heat olive oil and 1 tablespoon of butter in a large heavy-bottomed skillet over medium-high heat. Once the butter begins to foam, add the veal chops. Sear for 4–5 minutes per side until deeply golden. Transfer to a plate and tent loosely with foil.
Build the sauce. Reduce heat to medium. Add the remaining tablespoon of butter to the skillet. Add minced garlic and cook for 30 seconds until fragrant. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes.
Simmer and finish. Add the stock, thyme, and Dijon mustard. Stir to combine and simmer for 4–5 minutes until the sauce reduces slightly. If using, stir in the heavy cream and simmer for 1 additional minute until the sauce is silky.
Return the chops. Nestle the seared veal chops back into the pan. Spoon sauce over each chop and cook for 2–3 minutes over medium-low heat, until the chops are cooked through and register 160°F internally.
Rest and serve. Remove from heat and let the chops rest in the sauce for 2 minutes. Plate each chop, spoon sauce generously over the top, and garnish with fresh parsley. Serve immediately.

Nutrition (per serving)

French Veal Chops — Lil Marc’s Plate, Always a Seat at the Table