Silky Veal Chops
Yield
2 servingsPrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | ounce |
boursin cheese
|
|
| 1 ½ | tablespoon |
dijon mustard
|
|
| ⅓ | cup |
heavy whipping cream
|
|
| 1 ½ | tablespoon |
butter
|
|
| 2 | each |
veal chops
1 1/2 inches thick |
* |
| 1 | x |
white wine
dry |
*
|
| 2 | ounces |
swiss cheese
or gruyere, grated |
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 28.9 | ml/g |
boursin cheese
|
|
| 23 | ml |
dijon mustard
|
|
| 79 | ml |
heavy whipping cream
|
|
| 23 | ml |
butter
|
|
| 2 | each |
veal chops
1 1/2 inches thick |
* |
| 1 | x |
white wine
dry |
*
|
| 57.8 | ml/g |
swiss cheese
or gruyere, grated |
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
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.
