Stuffed Veal Chops recipe | Eat Smarter USA
0
Print
0
Print
Stuffed Veal ChopsAverage rating by users: 51511
EatSmarter exclusive recipe

Stuffed Veal Chops

with Roquefort

Stuffed Veal Chops

Stuffed Veal Chops - The pear and onion sauce goes perfectly with the blue cheese in the stuffing

596
calories
Calories
15 min.
Preparation
55 min.
Ready in
moderate
Difficulty
No votes yet

Ingredients

for 2 servings
2 Onions
2 Garlic cloves
1 Pear (about 180 grams)
Salt
Pepper
1 pinch Cane sugar
2 tablespoons Olive oil
2 sprigs Marjoram
2 ounces Roquefort cheese
1 Veal (about 450 grams, with bone)
½ cup White wine
½ cup Soy creamer
½ Lemon
print shopping list

Kitchen utensils

1 Skillet, 1 Small bowl, 1 Roasting pan, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Slotted spatula, 1 Aluminum foil, 1 Fork, 2 Wooden skewers, 1 Citrus juicer

Preparation steps

Stuffed Veal Chops preparation step 1
1

Peel the onions and cut into 5 mm (approximately 1/4 inch) thick rings. Peel and crush the garlic cloves. Rinse the pears, cut into quarters and remove the cores. Cut pear quarters in half.

Stuffed Veal Chops preparation step 2
2

Put onion rings, garlic and pear pieces in a roasting pan and season with salt, pepper and sugar. Drizzle with 1 tablespoon oil. Bake in preheated oven at 200°C (fan oven 180°C, gas mark 3) (approximatey 400°F/convection 350°F) for about 10 minutes.

Stuffed Veal Chops preparation step 3
3

Rinse marjoram, shake dry, pluck leaves and finely chop. Crumble Roquefort and mix with marjoram.

Stuffed Veal Chops preparation step 4
4

Cut a horizontal slit into each veal chop to form a pouch and fill it with the cheese; seal the incision with 2 wooden skewers. Season meat with salt and pepper.

Stuffed Veal Chops preparation step 5
5

Heat the remaining oil in a heavy pan over high heat and brown the chops on each side 2-3 minutes. Place on top of the onion mixture in roasting pan and roast in the oven until cooked through, 25-30 minutes. (Test by piercing meat with a wooden skewer: The juice should be pink unless you prefer to cook it longer, until the juice runs clear.)

Stuffed Veal Chops preparation step 6
6

Remove the veal chops, wrap in aluminum foil and let rest for 5 minutes.

Stuffed Veal Chops preparation step 7
7

Place the roasting pan on the stove and bring the liquid to a boil. Deglaze the pan with white wine, scraping up browned bits from bottom of pan, and let simmer until completely evaporated.

Stuffed Veal Chops preparation step 8
8

Add the soy creamer and let it boil over medium heat until thickened, 3-4 minutes. Squeeze juice from half a lemon, then whisk 2 teaspoons juice into sauce and season with salt and pepper.