Ingredients

1 tbsp (15 mL) Dijon mustard 4 French-cut veal chops, about 12 oz (375 g) each and 1-inch (3-cm) thick 1 tbsp (15 mL) chopped fresh lemon thyme Salt and cracked black pepper 2 tbsp (25 mL) olive oil Lemon Anchovy Aoli 1 tsp (5 mL) crushed garlic 1 tsp (5 mL) minced anchovy fillets cup (125 mL) mayonnaise 2 tsp (10 mL) lemon juice 1 tbsp (15 mL) chopped lemon thyme Salt and freshly ground pepper 2 tbsp (25 mL) whipping cream

Description

Serve With Green Beans And Saut?ed Potatoes. Put A Small Dab Of The Sauce Beside The Chop And Pass The Rest Separately. Anchovies Enhance The Taste Of Veal.

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