You may also like
Categories:Viewed: 32 - Published at: 8 years ago
Ingredients
- 1 ounce Boursin cheese
- 1 1/2 tablespoons Dijon mustard
- 1/3 cup heavy cream
- 1 1/2 tablespoons butter
- 2 thick (1 1/2 inches) loin veal chops
- Dry white wine
- 2 ounces Swiss or Gruyere cheese, grated
- Salt and freshly grated black pepper
Method
- 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 1/4 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.
