Rate this recipe

1 Star2 Stars3 Stars4 Stars (No Ratings Yet)

Gruyere Cream Coated Veal Chops

Decadent and creamy, these veal chops are perfect when hosting dinner guests.

4 veal rib or loin chops (about 2 lb/1 kg), about 1 inch (2.5 cm) thick

1 tsp (5 mL) dried thyme

1/2 tsp (2 mL) each salt and pepper

1 1/2 cups (375 mL) shredded Gruyere cheese

1 egg, lightly beaten

1/3 cup (75 mL) 35% whipping cream

1/4 tsp (1 mL) ground nutmeg

3 tbsp (45 mL) butter

1/2 cup (125 mL) dry white wine

1 red bell pepper, diced

1 pkg (142 g) baby spinach, kale or arugula


Prep Time: 15 minutes
Cook Time: 25 minutes

Preheat oven to 400 F (200 C).

Sprinkle veal chops with thyme, salt and pepper on both sides.

In a bowl, stir together cheese, egg, cream and nutmeg; set aside.

In a large cast iron skillet, melt butter over high heat. Sear veal chops on both sides in batches and place in large roasting pan. Spoon cheese mixture on top of each chop. Pour wine into pan. Roast in oven for about 20 minutes or until hint of pink remains in veal.

Meanwhile return skillet with butter in it, over medium heat and sauté pepper and spinach until wilted. Top each chop with spinach mixture to serve.

Makes 4 servings

Review this recipe

Your email address will not be published. Required fields are marked *

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Mediterranean Stewed Ontario Veal with Lemon and Olives

Roasted Red Pepper, Basil and Parmesan Veal Spirals