Serves 4


  • 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 Chicken Stock
  • 120ml/4fl.oz. Double Cream

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

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.

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.

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.

Carefully ignite the warm brandy and pour into the frying pan.
Once the flames have subsided, add the stock and boil, stirring for 1 minute.

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

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