EatSmarter exclusive recipe

Stuffed Veal Chops

with Roquefort
5
Average: 5 (1 vote)
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Stuffed Veal Chops

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

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Health Score:
7,7 / 10
Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 55 min.
Ready in
Calories:
596
calories
Calories

Healthy, because

Even smarter

Nutritional values

This dish includes a lot of protein, which is necessary for muscle building. It also provides 100% of your daily requirement of vitamin C and zinc. 

Complete the dish with boiled potatoes, rice or bread as a carbohydrate supplement. 

1 serving contains
(Percentage of daily recommendation)
Calorie596 kcal(28 %)
Protein55 g(56 %)
Fat32 g(28 %)
Carbohydrates18 g(12 %)
Sugar added2 g(8 %)
Roughage4.5 g(15 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.2 μg(1 %)
Vitamin E2.4 mg(20 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.8 mg(73 %)
Niacin21.7 mg(181 %)
Vitamin B₆0.6 mg(43 %)
Folate49 μg(16 %)
Pantothenic acid2.8 mg(47 %)
Biotin2.3 μg(5 %)
Vitamin B₁₂2 μg(67 %)
Vitamin C6 mg(6 %)
Potassium624 mg(16 %)
Calcium262 mg(26 %)
Magnesium79 mg(26 %)
Iron6 mg(40 %)
Iodine16 μg(8 %)
Zinc6.5 mg(81 %)
Saturated fatty acids9.7 g
Uric acid375 mg
Cholesterol142 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
2
Ingredients
2
2
1
1 pinch
2 tablespoons
2 sprigs
2 ounces
1
Veal (about 16 oz., with bone)
½ cup
½ cup
½
Preparation

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

1.
Stuffed Veal Chops preparation step 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.

2.
Stuffed Veal Chops preparation step 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 a preheated oven at 400°F/convection 350°F for about 10 minutes.

3.
Stuffed Veal Chops preparation step 3

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

4.
Stuffed Veal Chops preparation step 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.

5.
Stuffed Veal Chops preparation step 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.)

6.
Stuffed Veal Chops preparation step 6

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

7.
Stuffed Veal Chops preparation step 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.

8.
Stuffed Veal Chops preparation step 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.