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Veal Chops with Green Peppercorn Sauce Recipe   HT  MC  Madagascan  25mins

Serves 4      Hot  Veal  Beef  Main Course  Gluten Wheat free Eggless Madagascar African Africa

4 Veal Chops
Salt and Black Pepper
2 tbsp Butter
1 tbsp Olive Oil
2 tbsp Green Peppercorns in Brine, drained
2 tbsp Brandy
50ml/2fl.oz Fresh Chicken Stock
120ml/4fl.oz. Double Cream


1. Preheat the oven to 200C, 400F, Gas Mark6 and season the veal chops with salt.

2. Heat the butter and the olive oil in a large frying pan until very hot then add the veal chops and brown on both sides.

3. Transfer to the chops to a shallow ovenproof dish using a pair of tongs or a slotted spoon, and roast in the oven for 10 minutes.

3. Meanwhile add the green peppercorns to the remaining juices in the frying pan and heat over a low heat while you warm the brandy in a separate small saucepan.

4. Carefully ignite the warm brandy and pour into the frying pan.

5. Once the flames have subsided, add the stock and boil, stirring for 1 minute.

6. Add the cream, mix well then continue to cook for 3-4 minutes until the sauce thickens.

7. Adjust the seasoning of the sauce then pour over the cooked veal chops. Serve immediately.


More Beef Recipes  |  Beef Cuts  |  General Beef/Veal Preparations  |  More Madagascan Recipes





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Serving Suggestions

Serve with a green vegetable


Key techniques used in this recipe

Chop to To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.


Tips, Options and Substitutions




Main equipment required to make this recipe


Chopping knife

Chopping Board


Mixing Bowl


Make Ahead/ Freezing


Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 


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