Silky Veal Chops

1. 1

   In a mixing bowl, combine Boursin, mustard and heavy cream; season with salt and pepper.

2. 2

   In a heavy skillet melt the butter.

3. 3

   Add the chops and brown for 4 minutes on each side.

4. 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. 5

   Remove them to a broiler pan and preheat the broiler to a low setting

6. 6

   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.

7. 7

   Add mustard, Boursin and cream mixture to skillet and mix until Boursin barely melts into cream.

8. 8

   Remove skillet from heat and stir in Swiss cheese.

9. 9

   Pour this over chops and broil, about 2 inches away from heat, for a moment or just until sauce browns and is bubbly.

No additional tips available.