Print
bookmark_border
Copy URL
Pinterest
star
Rate
chat_bubble
Comment
EatSmarter exclusive recipe

Stuffed Veal Chops

with Roquefort

0
Average: 0 (0 votes)
(0 votes)
Stuffed Veal Chops
596
calories
Calories

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

0
Print
moderate
Difficulty
15 min.
Preparation
ready in 55 min.
Ready in
Nutritions
1 serving contains
Fat32 g
Saturated Fat Acids9.7 g
Protein55 g
Roughage4.5 g
Sugar added2 g
Calorie596
Carbohydrates/g18
Bread exchange unit1.5
Cholesterol/mg142
Uric acid/mg375
Vitamin A/mg0.1
Vitamin D/μg0.2
Vitamin E/mg2.4
Vitamin B₁/mg0.1
Vitamin B₂/mg0.8
Niacin/mg21.7
Vitamin B₆/mg0.6
Folate/μg49
Pantothenic acid/mg2.8
Biotin/μg2.3
Vitamin B₁₂/μg2
Vitamin C/mg6
Potassium/mg624
Calcium/mg262
Magnesium/mg79
Iron/mg6
Iodine/μg16
Zinc/mg6.5
Recipe development: EAT SMARTER
Ingredients
Preparation

Ingredients

for 2 servings
2
2
1
Pear (about 180 grams)
1 pinch
2 tablespoons
2 sprigs
2 ounces
1
Veal (about 450 grams, with bone)
½ cup
½ cup
½
print shopping list

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

Step 1/8
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.

Step 2/8
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 preheated oven at 200°C (fan oven 180°C, gas mark 3) (approximatey 400°F/convection 350°F) for about 10 minutes.

Step 3/8
Stuffed Veal Chops preparation step 3

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

Step 4/8
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.

Step 5/8
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.)

Step 6/8
Stuffed Veal Chops preparation step 6

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

Step 7/8
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.

Step 8/8
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. 

Post the first comment