Recipe - Silky Veal Chops

1 ounce Boursin cheese
1 One half tablespoon Dijon mustard
1/3 cup Heavy cream
1 One half tablespoon Butter
2 Thick; (1 One half inches) loin
veal chops
Dry white wine
2 ounce Swiss or Gruyere cheese;
grated
Salt and freshly grated
black pepper

COOKING MONDAY TO FRIDAY SHOW #MF6620

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 One fourth 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.

Yield: 2 servings

Posted to recipeludigest by molony molony@scsn.net on Feb 24, 1998