EatSmarter exclusive recipe

Stuffed Veal Chopswith Roquefort

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


Calories:596 kcal
Preparation:15 min
Ready in:55 min
1 serving contains (Percentage of daily recommendation)
Calories596 kcal(30%)
Protein55 g(110%)
Fat32 g(40%)
Carbohydrates18 g(7%)
Added Sugar2 g(2%)
Roughage5 g(17%)

Recipe development: EAT SMARTER


For servings

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

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


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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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