Silky Veal Chops
Submitted by billcreitz
Pan-braised veal chops smothered in a Boursin, Dijon mustard, and cream sauce with Swiss cheese, then broiled until bubbly and golden. A French-inspired dinner for two.
YIELD
2 servingsPREP
15 minCOOK
25 minREADY
40 minWhen you want to pull out all the stops for a date night dinner, these veal chops deliver the kind of elegance that looks like you spent hours but really only took 40 minutes.
Thick-cut chops are browned in butter, then gently braised until just cooked through.
The pan gets deglazed with white wine, and here comes the showstopper: a velvety sauce of Boursin cheese, Dijon mustard, and heavy cream, finished with grated Swiss or Gruyere.
Poured over the chops and flashed under the broiler, the sauce turns bubbly, golden, and irresistible.
Chef Tips
- Use thick chops, at least 1 ½ inches. Thin chops overcook during the braising step and end up dry under the broiler.
- Deglaze with a dry white wine you’d enjoy drinking. Sauvignon blanc or Pinot Grigio both work beautifully here.
- Don’t let the Boursin fully melt into the cream. You want it just barely incorporated so you get little pockets of herbed cheese flavor in the sauce.
- Watch the broiler like a hawk. The sauce goes from golden to scorched in about 30 seconds, so keep the oven door cracked and stay close.
Ingredients
Directions
In a mixing bowl, combine Boursin, mustard and heavy cream; season with salt and pepper.
In a heavy skillet melt the butter. Add the chops and brown for 4 minutes on each side. Discard the fat in the skillet, cover tightly, lower the heat and braise for about 5 minutes a side or until just done.
Remove them to a broiler pan and preheat the broiler to a low setting. Pour ¼ cup of white wine into the skillet and scrape the bottom and corners with a wooden spatula to lift up the deglazings, reduce until 2 tablespoons remains.
Add mustard, Boursin and cream mixture to skillet and mix until Boursin barely melts into cream.
Remove skillet from heat and stir in Swiss cheese.
Pour this over chops and broil, about 2 inches away from heat, for a moment or just until sauce browns and is bubbly.
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