VEAL CHOPS STUFFED WITH FONTINA, PANCETTA, AND PORCINIS AND SERVED WITH BRAISED PEAS AND CARROTS
Steps:
- For the veal: Heat the olive oil in a large saute pan until almost smoking. Sear the chops on both sides until golden brown. Place them in the oven and continue cooking for 5 to 7 minutes for medium doneness. Remove the chops to a plate.
- Remove all but 1 tablespoon of the fat from the pan and place over high heat on the stove. Add the shallot and cook until soft. Add the wine and cook until reduced by half. Add the stock and cook until reduced by half. Add the fresh thyme and season with salt and pepper, to taste. Place the chops on a plate and pour the sauce over.
- For the peas and carrots: Preheat oven to 375 degrees F.
- Melt butter in a medium sauce pan over medium-high heat. Add the carrots and garlic and cook until the carrots are slightly softened. Add the stock and thyme, cover the pan and bring to a simmer. Place the carrots in the oven and cook for 15 minutes. Remove the lid and continue cooking for 10 to 15 minutes, add peas during the last 5 minutes of cooking.
- Slice a slit horizontally in the side of each chop. Place 2 slices of fontina, 1 slice of pancetta and a quarter of the mushrooms in each opening. Season each chop on both sides with salt and pepper.
- Preheat oven to 400 degrees F.
- Slice the mushrooms into 1/4-inch thick slices. Heat the oil in a large saute pan until almost smoking. Add the mushrooms, season with salt and pepper and cook until golden brown. Add the garlic and thyme and continue cooking for 2 minutes. Set aside and let cool.
STUFFED VEAL CHOPS
Provided by Aaron McCargo Jr.
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, mix all the filling ingredients together until well combined. Set aside.
- Have grill preheated over high heat and oven preheated to 350 degrees F.
- Slit each veal chop on its side to create a pocket. Stuff each chop with filling. Use toothpicks to keep closed. Season chops with salt and pepper and brush with oil on both sides.
- Place chops on smoking hot grill and mark for 2 minutes on each side. Remove from grill and place in a baking dish. Finish cooking in oven for 4 to 6 minutes.
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