Bacon · Main Dish · Recipes

another French lesson

I made these veal chops with mustard for Sunshine, my sister Veronica and her husband Joey.  They were so delicious and very tender.  This was another French lesson from Anne Willan’s book,  The Country Cooking of France.  I love all of the pictures in the book, not just of food, but of the rural France as well.
I’m sad I just missed a series of classes she was teaching in Los Angeles.  Hopefully she’ll be teaching more classes soon.  Here is the recipe from her book:

Cotes de Veau Dijonnaise

  • 4 veal chops (about 2 pounds total)
  • salt and pepper
  • 2 tablespoons vegetable oil
  • 6 ounces lean bacon, cut into lardons
  • 16-18 baby onions, peeled
  • 1 tablespoon flour
  • 3/4 cup white wine, preferably chardonay
  • 3/4 cup veal broth (I used veal demiglace)
  • 1 bouquet garni (a tied bundle of fresh thyme sprig, dried bay leaf, and several sprigs  of fresh parsley wrapped in a the leek greens)
  • 1/4 cup creme fraiche
  • 2 tablespoons dijon mustard
  • 1 tablespoon chopped fresh parsley

Season chops on both sides with salt and pepper.  Heat oil over medium heat in a large saute pan.  Add bacon lardons and cook until lightly browned, 3-5 minutes, remove and drain, set aside.  Add onions to the pan a saute until golden brown, 7-10 minutes.  Remove from pan and set aside.

Add the chops to the pan and brown, 2-3 minutes on each side.  Remove from the pan, set aside.

Whisk flour into the pan and cook until bubbling.  Add wine, bring to a boil and stir to incorporate the browned bits stuck to the pan.  Stir in broth and whisk until smooth.

Add the bacon and chops back into the pan, tuck the bouquet garni in between the chops.  Cover and simmer over low heat for 25 minutes.

Uncover, add the onions and cook for an additional 15 minutes.   Transfer chops to a serving plate, remove the bouquet garnis.  Whisk the creme fraiche into the sauce and bring to a simmer.  Stir in the mustard and parsley, spoon over the veal chops and serve.

Greg Schroeder, owner of Amazing Grapes Wine Store

Greg says:  Veal chops wine pairing: I’m going with the Brown Estate 2007 Chaos Theory Proprietary Red.  This is a dark, deep, brooding yet  seductive wine that glides over your palate toward a long, elegant finish. The perfect wine to pair with the veal and mustard based sauce.

Brown made a beauty here.  It has a dense crimson color, with a blue scarlet rim, that leads to a fragrant nose of exotic Asian apple blossom, crushed rose petals, and cloves.  Its soft, silky texture gives way to ripe, forward fruit that is  balanced with layers of complexity. Flavors of blackberries, black cherries, cappuccino, and tobacco lead to an earthy undertone of big game and fresh sage and rosemary. I’m drooling over this one!

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