Blue Cheese Topped Veal Chops Recipe
Ingredients
| 4 (6-ounce) lean veal loin chops (3/4 inch thick) | ||
| Dried thyme | 1/2 Teaspoon | |
| Dry mustard | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Vegetable cooking spray | ||
| Vegetable oil | 1 Teaspoon | |
| 1/2 cup Chablis or other dry white wine | ||
| Leeks | 2 Cup (16 tbs), sliced | |
| Blue cheese | 2 Tablespoon, crumbled | |
| Tomato | 1/4 Cup (16 tbs), chopped | |
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.
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.
Chef
