Silky Veal Chops
Serves: 2
Fredy Murphy
1 January 1970
Based on User reviews:
51
Spice
45
Sweetness
48
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
In a mixing bowl, combine Boursin, mustard and heavy cream; season with salt and pepper
2
In a heavy skillet melt the butter
3
Add the chops and brown for 4 minutes on each side
4
Discard the fat in the skillet, cover tightly, lower the heat and braise for about 5 minutes a side or until just done
5
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
6
Add mustard, Boursin and cream mixture to skillet and mix until Boursin barely melts into cream
7
Remove skillet from heat and stir in Swiss cheese
8
Pour this over chops and broil, about 2 inches away from heat, for a moment or just until sauce browns and is bubbly