Dairy Farmers of Canada

Pan Seared Veal Chops with Sun-Dried Tomato Cream

This recipe is taken from the 2007 Milk Calendar. This is the Pan Seared Veal Chops with Sun-Dried Tomato Cream recipe.

  • Prep: 15 min
  • Cooking: 20 min - 25 min
Yields 4 servings
pan seared veal chops with sun dried tomato cream


  • 2 tbsp (30 mL) all-purpose flour
  • Salt and pepper to taste
  • 4 veal loin or rib chops
  • 1 tbsp (15 mL) butter
  • 1 small onion finely chopped
  • 1/2 cup (125 mL) sun-dried tomato pesto
  • 1/4 cup (60 mL) dry white wine or 1 tbsp (15 mL) white wine vinegar
  • 1 cup (250 mL) 35 % cream
  • 2 tbsp (30 mL) chopped fresh basil
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In a shallow dish, combine flour with 1/4 tsp (1 mL) salt and a pinch of pepper. Coat veal chops all over in flour mixture, shaking off and discarding any excess.

In a large skillet, melt half of the butter over medium-high heat. Sauté and brown veal chops, in batches as necessary, turning once; transfer to plate.

Reduce heat to medium and add remaining butter to pan. Add onion; cook, stirring, for about 3 min or until softened. Stir in pesto and wine, scraping up any brown bits stuck to pan. Stir in cream and bring to boil; boil for 1 min until slightly thickened.

Return chops to pan with any accumulated juices and spoon sauce over top. Simmer for about 10, 15 min. min or until veal is medium-rare or to desired doneness. Season sauce to taste with salt and pepper. Serve sprinkled with basil.


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Nutritional information

Per serving
Energy: 599 Calories
Protein: 39 g
Carbohydrate: 11 g
Fat: 43 g
Fibre: 2 g
Sodium: 304 mg

Top 5 Nutrients

(% DV*)
Calcium: 13 % / 139 mg
Niacin: 67 %
Vitamin A: 27 %
Vitamin B12: 66 %
Zinc: 47 %