Veal with reblochon and porcini mushrooms

For a luxurious main course try Ed Baines's rich recipe for pan-fried veal chops stuffed with flavourful Reblochon cheese
By Ed Baines
Veal with reblochon and porcini mushrooms
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 25 minutes plus 15 mins soaking
  • Effort: medium



  • 200 g reblochon cheese, cut into small cubes
  • 100g fresh sorrel, finely chopped
  • 50 ml double cream, whipped
  • salt, and freshly ground pepper
  • 150 g butter
  • 50 g dried porcini, soaked in warm water for 15 minutes, drained and chopped
  • 1 clove garlic, finely chopped
  • 200 ml white wine
  • squeeze of lemons
  • 4 veal chops
  • flour, for dusting, seasoned with salt and freshly ground pepper
  • drizzle of olive oil
  • honey-glazed carrots, to serve
  • mashed potato, to serve


1. In a bowl, mix together the Reblochon cheese, sorrel and cream. Season with salt and freshly ground pepper.2. Heat 100g of the butter in a saucepan. Add�the porcini and garlic and fry gently for 2 minutes. Add 100ml of white wine and cook briskly until the liquid has almost entirely evaporated.3. Mix in the lemon juice and set aside to cool.4. Fold the Reblochon mixture into the porcini.�Cut a pocket in each veal chop and stuff with the Reblochon mixture. Lightly dust the stuffed chops with the seasoned flour.5. Heat a knob of the remaining butter and a drizzle of olive oil in a large, heavy-based frying pan. Add�the veal chops and fry on both sides until browned and cooked through. Remove the chops and keep warm.6. Add the remaining wine to the frying pan, bring to the boil and cook briskly until the wine has reduced by half. Add in the remaining butter and bring to a boil. Drizzle the wine sauce over the chops and serve at once with honey-glazed carrots and mashed potato.

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