- 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
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.