Silky Veal Chops

Directions

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.