SAUTEED VEAL CHOPS BEAU SEJOUR (with garlic, thyme and bay leaves, for six)

veal, sauteed veal chops beau sejour 1 OLYMPUS DIGITAL CAMERA

6 veal chops, preferably cut from the rack, 1-1/2 inches thick, Frenched (ask the butcher to do this)


¼ cup vegetable oil

4 tablespoons unsalted butter

6 cloves garlic

2 medium bay leaves

½ teaspoon dried thyme

salt and freshly ground black pepper

2 tablespoons red wine vinegar

½ cup chicken broth

¼ cup water



1.Dredge the chops lightly on all sides with flour. Heat the oil and 3 tablespoons of the butter in a skillet large enough to hold all 6 chops (don’t use a cast iron skillet, or the vinegar will make your sauce muddy). Brown the chops, approximately 2 minutes per side.

2. Scatter the garlic cloves around the chops. Cut the bay leaves into 3 pieces each and place 1 piece on each chop. Add the thyme and salt and pepper to taste. Cook the chops, tightly covered, over medium to low heat for about 10 minutes, or until they are cooked through and the natural sauce in the skillet is syrupy.

3. Transfer the chops to a hot serving dish, leaving the garlic and bay leaves in the skillet, and keep warm. Add the vinegar to the skillet and cook, stirring, until it has evaporated. Add the broth and water and cook, stirring, until the sauce has reduced and concentrated to your liking, about 5 minutes. Check the seasoning. Turn off the heat and swirl in the remaining tablespoon of butter.

4. Pour the sauce over the chops and garnish each chop with a garlic clove.


adapted from Amanda Hesser, The Essential New York Times Cookbook

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