Veal Chops with Mushroom-Tarragon Cream

Date night, anniversary, Tuesday when you just feel like treating yourself. This is the recipe.

Two thick veal loin chops get a gentle browning in butter, then share the pan with quartered mushrooms, dry white wine, and chicken broth. Twenty minutes of simmering leaves the veal pink in the center and the mushrooms soaked with flavor.

The chops come out to rest while the pan liquid reduces to a concentrated quarter cup, then gets enriched with heavy cream and a hit of fresh tarragon.

That anise-sweet herb transforms the whole sauce into something that smells and tastes like a French countryside bistro.

Kitchen Tips

• Use large mushrooms and quarter them. Small slices will disappear into the sauce. You want big, meaty bites.
• Reduce the sauce until only a quarter cup remains before adding cream. This concentration is what gives it that intense, spoon-coating richness.
• Fresh tarragon makes a real difference here. Dried tarragon loses that bright anise note and turns dusty. If you can’t find it fresh, swap in fresh parsley or thyme as the recipe suggests.
• Serve with crusty bread or simple buttered potatoes to catch every last drop of sauce.