Pan Seared Chops with Tarragon and Heavy Cream

🛒Ingredients (Grocery List)

• 4 Veal Chops or Cutlets

• Salt and Pepper

• All-purpose Flour for dusting

• 3 tbsp Butter

• 6 tbsp dry White Wine

• 1 large Tarragon sprig, leaves finely chopped, stem reserved

• 1/4 cup Crème Fraîche or Heavy Cream

🍴Serves: 4

⏰Prep Time: 10 min

⏱️Cook Time: 20 min

🥣Instructions

1. Season the Veal with Salt and Pepper and dust lightly with Flour, patting off the excess.

2. In a large skillet, melt the Butter over medium heat. Add the Veal and cook, turning once, until lightly browned, 3 to 4 minutes per side. Add the Wine and Tarragon stem, reduce the heat to low, cover, and cook for 10 to 15 minutes, depending on the thickness. Transfer the Veal to a warmed platter.

3. Remove the Tarragon stem. Simmer the pan juices for 1 to 2 minutes, scraping up any brown bits stuck to the bottom. Add the Crème Fraîche or Heavy Cream and Tarragon leaves and simmer for 1 minute. Taste the sauce for seasoning. Pour over the Veal and serve.

💡Tips

• This can be made only with fresh Tarragon, so it is seasonal.

• To lessen the risk of seeing your delicious sauce curdle, be careful to avoid bringing the sauce to a full boil after adding the Crème Fraîche or Heavy Cream.