Veal chops, leeks and mustard sauce

Author: 5/15
Côtelettes de veau, sauce poireaux et moutarde
Preparation 15
Baking 10
Portions 4
Freezing No
Sodium297 mg
Protein41 g
Fiber2 g
Fat15 g
Carbohydrate12 g
Iron4 mg
Calcium152 mg


  • 4 veal chops
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 250 ml (1 cup) of 15% cooking cream
  • 125 ml (1/2 cup) of chicken broth
  • 30 ml (2 tablespoons) of Dijon's mustard
  • 15 ml (1 tablespoon) of butter
  • Optional:
  • 30 ml (2 tablespoons) of fresh chopped tarragon
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  • In a pan, melt butter at medium heat. Cook chops for 2 to 3 minutes over each sides. Salt and pepper. Remove from the pan.
  • In the same pan, cook leeks for 2 to 3 minutes while stirring.
  • Add cream, broth and mustard. Salt and pepper. Reduce of a quarter at medium-low heat. If desired, add tarragon.
  • When serving, coat chops with sauce.

Chef's notes

Side dish idea 

Peas and red onion

Blanch 300 g of peas for 3 to 4 minutes in a casserole of salted boiling water. Drain. In a pan, heat 30 ml (2 tablespoons) of olive oil. Brown 1 small diced red onion for 1 to 2 minutes. Add 30 ml (2 tablespoons) of dried tomatoes pesto and peas. Cook for 1 to 2 minutes. Salt and pepper.