• 1 tablespoon butter
  • 4 thick, lean rib veal chops, each weighing approx 8−oz
  • 2 tablespoons softened butter
  • 2 tablespoons wine vinegar
  • 1 1/2 teaspoons Dijon−style mustard
  • 3 tablespoons heavy cream
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 tablespoons finely chopped fresh parsley

Melt the butter in a heavy, non−stick skillet. Add the chops to the skillet and cook them over medium heat for approx. 10 minutes on each side or till done. In a tiny saucepan, heat the next 7 ingredients together, stirring frequently. Do not boil the mixture. When the chops are cooked, remove them to a heated platter. Pour off any excess fat that may have accumulated in the skillet and add the mustard mixture to the pan. Heat over a low flame to combine the mustard mixture with the pan juices. Pour the sauce over
the chops and garnish with parsley.