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Blue Cheese Topped Veal Chops

Diet.Chef's picture
Ingredients
  Lean veal loin chops 24 Ounce (4 Pieces, 6 Ounce Each, 3/4 Inch Thick)
  Dried whole thyme 1⁄2 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Vegetable cooking spray 1
  Vegetable oil 1 Teaspoon
  Chablis/Other dry white wine 1⁄2 Cup (8 tbs)
  Sliced leeks 2 Cup (32 tbs)
  Crumbled blue cheese 2 Tablespoon
  Chopped tomato 1⁄4 Cup (4 tbs)
Directions

Trim fat from veal chops.
Combine thyme, mustard, and pepper in a small bowl; sprinkle mixture over veal chops.
Coat a large nonstick skillet with cooking spray; add oil.
Place over medium-high heat until hot.
Add chops, and cook 3 to 4 minutes on each side or until browned.
Remove chops from skillet.
Drain chops, and pat dry with paper towels.
Wipe drippings from skillet with a paper towel.
Return chops to skillet; add wine.
Bring to a boil; cover, reduce heat, and simmer 20 to 25 minutes or until veal is tender.
Transfer veal to a serving platter, and keep warm.
Drain skillet, reserving liquid.
Wipe drippings from skillet with a paper towel.
Coat skillet with cooking spray; place over medium-high heat until hot.
Add leeks, and saute until tender.
Combine reserved liquid and cheese in a small saucepan; cook over medium heat, stirring constantly, until cheese melts and mixture is smooth.
Spoon evenly over chops, and top with tomato.
Garnish with fresh thyme sprigs, if desired.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Simmering
Ingredient: 
Cheese

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