Stuffed Veal Chops

with Roquefort

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

(0)

Difficulty:moderate
Preparation:15 min
Ready in:55 min
Low-sugar
low-carb
Vitamin-rich
Mineral-rich
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
596
30%
Protein
55 g
110%
Fat
32 g
40%
Added Sugar
2 g
2%
Carbohydrates
18 g
7%
Roughage
5 g
-
Saturates
10 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

2Onion
2Garlic clove
1Pears (about 180 grams)
Salt
Pepper
1 pinchCane sugar
2 tablespoonsOlive oil
2 sprigsMarjoram
2 ouncesRoquefort cheese
1Veal (about 450 grams, with bone)
½ cupsWhite wine
½ cupsSoy creamer
½Lemons

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

Directions

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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 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.
3 Rinse marjoram, shake dry, pluck leaves and finely chop. Crumble Roquefort and mix with marjoram.
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 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 Remove the veal chops, wrap in aluminum foil and let rest for 5 minutes.
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 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. 
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