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
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.