Veal Chops with Capers and Cornichons

0 Heat the oven at 400ᵒ. Heat the vegetable oil in a large ovenproof sauté pan over high heat until very hot. Add the chops to the pan and cook them without moving them until nicely browned on one side, 2 minutes. Turn the chops over and put the pan into the oven. Cook the chops to medium rare, 8 to 11 minutes, (depends on oven). The chops should feel almost firm when pressed with fingers.
1 Take the meat out of the oven and out of the pan. Let the meat rest covered loosely with aluminum foil, in a warm place while the sauce is been prepared. Add the capers and cornichons to the pan and cook for a minute.
2 Add the sherry, bring to a boil and let it boil for a minute or two, to burn off the alcohol.
3 Add the chicken stock and bring it to a boil, stirring with a wooden spoon to scrape up any browned bits. Cook over medium heat until the liquid is reduced by half.
4 Whisk in the butter and incorporate well.
5 Add the parsley and cream. Salt and pepper if needed. Put the chops and any accumulated juices to the pan briefly to warm up the meat.
6 Put the chops on a plate, pour the sauce over it and make sure that the capers and cornichons are divided amongst the two plates.