Veal Chops with Pesto Cream Sauce

The first time I tasted veal chops with creamy pesto sauce, it was one of those chilly evenings that call for something rich and comforting – not heavy, but silky, warm, and quietly indulgent. The veal was tender like velvet, seared just enough to tease out that savory edge… and the sauce, oh, that sauce – fragrant with basil, smooth on the tongue, subtle and tangy all at once. It wasn’t meant to be complicated, just good. I remember standing at the stove thinking, “This is one of those meals you keep making – not because it’s fancy, but because it just makes sense.”

Why You’ll Crave It

• The pesto cream sauce is somehow both fresh and luxurious – comforting without feeling too rich
• Fifteen minutes from fridge to fork – really – and it tastes like you planned it all day
• Pairs effortlessly with anything from crisp greens to roasted potatoes or even a crusty slice of bread
• It feels like a “dinner party” meal, but you can still wear your slippers while eating it
• Minimal ingredients, maximum elegance – the kind of recipe that can become “yours”

The first time I made this, my mother was visiting and said, “Ah, this tastes like something we used to have in Liguria, but better.” I took that as high praise.

What You’ll Need

• 4 veal chops: boneless or bone-in, about 1-inch thick – look for them pink and firm, not pale
• 4 tablespoons pesto: fresh is ideal, but use your favorite store-bought if you’re short on time
• 200 ml heavy cream: not ultra-pasteurized if you can help it – we want richness, not gums
• 2 tablespoons olive oil: good quality, enough to coat the pan generously
• Salt and pepper: as needed – I like sea salt and cracked black pepper

Easy How-To

Warm things up

Start with a cold kitchen and a cup of tea – then preheat the oven to 200°C (just under 400°F). Let your veal sit out while you prep. Cold meat straight from the fridge doesn’t cook evenly – a little rest on the counter helps.

Season your chops

Pat them dry, always. Then season both sides with salt and a little pepper. I like to rub it in gently with my fingers – a simple gesture that makes them feel dressed.

Sizzle and sear

Set a skillet (cast iron if you have it) over medium-high heat. Add olive oil and wait until it’s just shimmering – not smoking. Sear the chops about 2 to 3 minutes on each side until they get a golden brown crust. We’re not cooking them all the way – just building flavor.

Make it cozy (the sauce)

While the veal finishes in the oven, pour the cream into a small saucepan over low heat. Stir in the pesto – little by little – until it’s just blended and starts to steam a bit. Not boiling. Just enough to warm your spoon. Taste it. A tiny pinch more salt if needed? Up to you.

Final touch – bake and bring it all together

Slide the seared veal chops into the oven for 5–7 more minutes. When they’re done, they should give just a little when pressed – not spongey, not stiff. Let them rest for a moment, then spoon the pesto cream over each… and don’t be shy. This is the best part.

Good to Know

• If the cream looks like it’s separating as it heats – lower the heat, add a tablespoon more of cream, and stir slowly
• You can swap veal for pork chops in a pinch – just adjust for slightly longer cooking time, depending on thickness
• That leftover sauce (if there is any) is unreal drizzled on roasted vegetables the next day… or over eggs, honestly

Serving Ideas

• Plate with roasted new potatoes and lemony arugula, or serve over soft polenta with a drizzle of olive oil on top

Top Tricks

• Let the veal rest after cooking – just 5 minutes makes the meat so much more tender and juicy

Frequently Asked Questions

Can I use store-bought pesto?

Yes – many good-quality pestos are available now and save you time. Look for one with real basil, olive oil, and pine nuts if you can.

What can I use instead of veal?

You can try pork chops or even chicken thighs, though the cooking time may need adjusting. The sauce works beautifully with both.

Will the cream sauce reheat well?

It’s best fresh, but yes – reheat gently over low heat with a spoonful of extra cream to keep it smooth.

How do I know if my veal is done?

Press it gently with your finger or the back of a spoon – it should feel springy, not too firm. Internal temperature around 145°F (63°C) is good.

Do I need to bake the chops?

Technically, you could cook them fully in the pan – just lower the heat after searing so they don’t dry out. Baking gives a gentler finish.