Roasted Stuffed Veal Chops

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Servings: 2 cups Difficulty: Advanced
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Elegant double-cut veal loin chops stuffed with a creamy pancetta and cheese mixture, finished with a rich tomato-herb pan sauce.
Roasted Stuffed Veal Chops recipe image
Roasted Stuffed Veal Chops recipe image
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Roasted Stuffed Veal Chops

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 2 cups Calories: 450
Dietary:
V Vegan

Description

This elegant dish features succulent double-cut veal loin chops stuffed with a savory mixture of crispy pancetta, fresh basil, and creamy fromage blanc. The chops are seared to lock in juices and then roasted to perfect medium-rare doneness. A quick pan sauce made with red wine, veal stock, and fresh herbs adds a sophisticated finish. Ideal for special dinner parties or date nights, this recipe balances rich, savory flavors with tender texture.

Directions

  1. Preheat the oven to 400°F (200°C).
  2. In a sauté pan over medium heat, add 1 teaspoon of olive oil.
  3. Add the diced pancetta and render until crispy, about 4 to 6 minutes.
  4. Add 1/2 cup of the minced onions and sauté for 2 minutes.
  5. Stir in 1 tablespoon of the minced garlic and remove from heat; let cool slightly.
  6. In a mixing bowl, combine the pancetta mixture, Fromage Blanc, and basil. Mix thoroughly.
  7. Season the stuffing mixture with salt and pepper.
  8. Using a sharp knife, cut a pocket into the side of each veal chop, about 1 3/4 inches deep and 3 inches long.
  9. Season the outside and inside of each chop with salt, pepper, and Essence seasoning if using.
  10. Stuff each chop with 1/4 cup of the cheese mixture, pressing firmly into the pockets.
  11. Heat vegetable oil in a large oven-safe skillet over medium-high heat.
  12. Sear the veal chops for 4 minutes on the first side until golden brown.
  13. Turn the chops and sear the other side for 3 minutes.
  14. Line a baking sheet with parchment paper. Transfer the seared chops to the baking sheet.
  15. Roast the chops in the preheated oven for 10 minutes for medium-rare doneness.
  16. Remove chops from the oven and let stand for 5 minutes before serving.
  17. While chops rest, make the sauce: In a small sauté pan, heat the remaining olive oil over medium heat.
  18. Add the remaining onions and cook, stirring, for 1 minute. Season with salt and pepper.
  19. Add shallots, remaining garlic, and tomatoes; cook, stirring, for 2 minutes.
  20. Add the red wine and simmer for 4 minutes.
  21. Add veal stock, parsley, and green onions; simmer until slightly thickened, about 5 minutes.
  22. Stir in the unsalted butter and cook for 20 seconds to combine.
  23. Serve the veal chops with the pan sauce drizzled over top.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 25g39%
Saturated Fat 8g40%
Cholesterol 120mg40%
Sodium 450mg19%
Total Carbohydrate 12g4%
Dietary Fiber 1g4%
Sugars 4g
Protein 35g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: veal, chops, stuffed, pancetta, roasted, dinner, main course, basil, cheese, fromage blanc, pan sauce, red wine, special occasion, american cuisine, herbs, seared, medium rare, comfort food, gourmet, easy entertaining
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