Veal Chops Beau Séjour Recipe (2024)

Fresh sage leaves are even better than bay leaves. Add a few quick-fried, crisp sage leaves to the garlic for garnish, along with a little orange (or lemon) zest. Sherry vinegar has a more mellow flavor than red wine vinegar. My preference.

I made this recipe with thick slices of boneless pork loin and it was fantastic! Literally fork tender and an elegant, easy company dish. Thanks!

YUMM! I didn't have veal, but a portion of boneless pork loin in the freezer begging to be used. I cut thick chops and basically followed the recipe except I used fresh sage leaves, crisped them in the butter-oil mix, then subbed them for bay leaves. This is going into the rotation. Simple and delicious.

We’ve been making this wonderful recipe since it first appeared in the Times 50 years ago. The vinegar is very important, although we use a high quality sherry vinegar. We usually do not flour the chops. If we can’t find sufficiently thick veal chops, we use thinner ones, taking care not to overcook them, and then add some glacé de viande to the pan sauce. Rib chops are preferable but not mandatory.

Sure looks like it to me... As I was reading it I was planning on doing it with some nice pork chops.

Hi Sandi, with some adjustments for cooking time (veal chops tend to be thicker so need a longer cooking time), you should be able to substitute pork rib chops in this recipe without a problem.

Roasted Brussel sprouts comes to mind. Or asparagus. Perhaps a nice mashed potato some simple brown rice if you need a starch.

We had two nice veal loin chops in the freezer that I wanted to use and I found this recipe.It is an excellent recipe. We added a few shallots and reduced the cooking time under the skillet lid to ten minutes.The chops were perfect as was the sauce.We served it with polenta, some carrots for a bit of color and a 2010 Spanish red.My wife said we could not have had a better meal in any restaurant.

Planning to make this tonight. My veal chops are VERY thick - like 2 1/2, 3" thick. Any tips other than cooking it longer? I really don't want to ruin this pricey meat.

I, like Lotti, have the original, yellowed, taped recipe in a plastic sleeve. It is an eternal favorite when veal chops can be found. But, regarding tip, I have always cooked the chops in a well-seasoned cast-iron pan and never noticed that the sauce was muddy. Maybe, as Randy Newman sang, I'm [have been] doing it wrong. PS: Love the pork sub idea. Will try.

Any recipe that calls for so much butter and oil gives me pause, but I went ahead.. since I had a pair of thick veal chops. The recipe itself produced beautiful brown chops and flavorful sauce but YIKES, the chops were not tender at all. Don’t know what the trick is to “fork tender” meat as others have reported. Maybe these loin cuts aren’t for me.

I was shocked how good this turned out to be! A note- I tossed the oil after seating the meat, wiped clean the pan and added new oil and butter, along with thyme, garlic and the rest of the ingredients. Served with quinoa. So good! Thank you!

My mom has the original recipe clipped from the Times in her recipe book and I grew up eating it with pork chops or cut up chicken parts. It's now a family favorite in my own kids. We don't eat veal. It's wonderful with bone in or boneless chicken thighs. Both take about 30 minutes to cook through.

This was a wow! Next time will add more individual pieces of garlic...they were so good. We added to the sauce two potatoes, cut in bite sized pieces, and parboiled. They browned quickly and were voted a good addition to the recipe. Used fresh thyme from my garden. Veal was tender. Will definitely make this again. Served with steamed young asparagus.

I’ve made this recipe several times for just my husband and me. Delicious. I want to try it for a small dinner party totaling four. Has anyone made it partially in advance? I’m thinking doing the browning part ahead and then the sauce and simmer later. Thoughts?

I’ve read most of the notes and I suppose I’m the only one who found the flavors great but the meat overcooked. What’s the point of the 10- to 20-minute simmer if you can cook the meat perfectly during the sautée phase?

Made this for the first time tonight it was fantastic. I also used sherry vinegar and added some sour cherries to braise at the end in the reduction. I had 2 very thick chops so I reduced the recipe by 1/2, but was still amazed at how much oil was used at the start and it never instructed to remove any or drain. Next time I may pull out some oil after first fry.

This has been one of my favorite recipes since I was a child. It was always a big hit when my mom made it for dinner. It is my go to comfort food for when it’s a bad day or I am missing her. Enjoy, it’s a keeper!

I am cooking this for someone who cannot eat chicken or chicken broth. Can I use beef or veggie stock?

Loved this...easy, and delicious. Made 2 chops, adjusted the ingredients, but kept the timing as is for the meat. Adjusted the timing a tad from the vinegar evaporation on. Will keep this in the rotation. Used boned chops about 1 1/4" thick, a good sherry vinegar and a covered stainless pan.

Frenching is when the bone of a chop is scraped clean of meat and fat.

What does that mean to ask the butcher to “french” the chop? I am already in france so need to know the reverse translation! What does the butcher have to do?

I made this for two of us, so I used only 2 veal chops. I used only 1 bay leaf and used sherry vinegar instead of red wine vinegar on a whim. I didn't reduce the volume of sauce. This was delicious. Oh, I did peel the garlic. This has to be done again.

I just prepared this and enjoyed it for dinner. I had a very thick rib chop, about 1.5 inches. I prepared as directed and found the times to be accurate except it took longer for me to concentrate the final,juices. The chop was very good, but, for me, missing something? More salt, more garlic, more of another spice, I do not know. Thus, four stars and not five.

We had two veal loin chops, so we halved the ingredients, and followed the suggestions of other cooks by substituting crisp sage leaves instead of bay leaves, and using sherry vinegar. This meal is truly outstanding. We served the chops with a boxed parmesan risotto and pressure cooked artichokes.