Roasted Stuffed Veal Chops Recipe - Cooking Index
Roasted Stuffed Veal Chops Recipe - Cooking Index
| 2 teaspoons | 10ml | Olive oil |
| 4 oz | 113g | Pancetta - diced |
| 3/4 cup | 46g / 1.6oz | Minced yellow onions |
| 1 tablespoon | 15ml | Chopped garlic - plus |
| 2 teaspoons | 10ml | Chopped garlic |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 4 oz | 113g | Fromage Blanc - see * Note |
| 1 tablespoon | 15ml | Chiffonade fresh basil |
| 4 | Double-cut veal loin chops - - (12 to 14 oz ea) | |
| Emeril's Essence - see * Note | ||
| 1/4 cup | 59ml | Vegetable oil |
| 2 tablespoons | 30ml | Minced shallots |
| 1/2 cup | 31g / 1.1oz | Peeled, seeded, chopped fresh tomatoes |
| 1/2 cup | 118ml | Dry red wine |
| 1 cup | 237ml | Veal stock |
| 1 tablespoon | 15ml | Finely-chopped fresh parsley leaves |
| 2 tablespoons | 30ml | Chopped green onions, green parts only |
| 1 tablespoon | 15ml | Unsalted butter |
* Note: See the "Emeril's Essence Information" and "Making Fromage Blanc" recipes which are included in this collection.
Preheat the oven to 400 degrees.
In a saute pan, over medium heat, add 1 teaspoon of olive oil. When the oil is hot, add the pancetta. Render until crispy, about 4 to 6 minutes. Add 1/2 cup of the onions. Saute for 2 minutes. Stir in 1 tablespoon of the garlic and remove from the heat, cool slightly.
In a mixing bowl, stir the pancetta mixture and cheese together. Mix thoroughly. Season with salt and pepper. Stir in the basil. Using a sharp knife, cut a pocket into the side of each veal chop about 1 3/4 inches deep and 3 inches long. Season each chop, on the outside and in the pocket with Emeril's Essence. Stuff each chop with 1/4 cup of the cheese mixture. Press the filling firmly into the pockets. Heat the vegetable oil in a large skillet over medium-high heat. Sear the chops for 4 minutes on the first side, being careful not to char them. The color should be a little darker than golden. Turn them over and sear the other side for 3 minutes.
Line a baking sheet with parchment paper, reserving the pan and set the chops on the paper. Roast the chops for 10 minutes for medium-rare. Remove from the oven and let stand 5 minutes before serving with the sauce.
In a small saute pan, heat the remaining olive oil. Add the remaining onions and cook, stirring, for 1 minute. Season with salt and pepper. Add the shallots, remaining garlic, and tomatoes and cook, stirring for 2 minutes. Add the wine and simmer for 4 minutes. Add the stock, parsley, and green onions and simmer until slightly thick, about another 5 minutes. Add the butter and stir to combine, about 20 seconds.
This recipe yields 4 servings.
Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B20 broadcast 03-16-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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