Rinse the chervil leaves, pluck, dry well and chop in a universal chopper, mix with 50 g of softened butter with a mixer. Leave the chervil butter to cool.
Rinse and clean the chanterelles. Peel and dice the onion.
In a wide saucepan, sauté the onion cubes in 20 g butter for 2 min until soft. Add the mushrooms, season with salt and pepper and sauté for 5 minutes. Add the veal stock and cook for 5 minutes on 3 or automatic heat 12.
Stir the whipped cream into the mushrooms and cook for 5 minutes. Gradually fold in the chervil butter, do not make more.
In the meantime, fry the chops in hot oil on both sides for 5 minutes on 2 or automatic heat 9-10. Season the chops with salt and season with pepper.
Serve the chanterelles with the chops.
Serve with small roasted potatoes.