Heat the oil and butter in a frying pan and brown the veal chops on each side. Season, place in an oven pan and set aside. Degrease the pan the chops were browned in, pour in the white wine, bring to a boil and add the veal stock. Bring to a boil again and add the cream. Season to taste.
- Remove the rind from the Pont-l'Evêque, cut the cheese into thin strips and spread the strips out on the veal chops. Bake until the surface becomes crispy and golden brown. Remove from the oven, cut the chops into slices and serve in dishes with the sauce.