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Roasted Stuffed Veal Chops




Source of Recipe


contributed by Angela Lowry modified from an unknown source


List of Ingredients




2 teaspoons olive oil
4 ounces beef fry or turkey bacon, diced
3/4 cup minced yellow onions
1 tablespoon plus 2 teaspoons chopped garlic
1/4 cup soy cheese or GFCF bread crumbs
Salt
Freshly ground black pepper
1 tablespoon fresh basil minced
4 double-cut veal loin chops (12 to 14 ounces each)
1/4 cup vegetable oil
2 tablespoons minced shallots
1/2 cup chopped, peeled and seeded fresh tomatoes
1/2 cup dry red wine or stock
1 cup veal stock
1 tablespoon finely chopped fresh parsley leaves
2 tablespoons chopped green onions, green parts only
1 tablespoon unsalted GFCF margarine

Recipe



Preheat the oven to 400°F.

In a sauté pan, over medium heat, add 1 tsp of olive oil. When the oil is hot, add the beef fry. Render until crispy, about 4 to 6 minutes. Add 1/2 cup of the onions. Sauté for
2 minutes. Stir in 1 tablespoon of the garlic and remove from the heat, cool slightly.

In a mixing bowl, stir the beef fry mixture and soy cheese or bread crumbs together. Mix thoroughly. Season with salt and pepper. Stir in the basil.

Using a sharp knife, cut a pocket into the side of each veal chop about 1 3/4 inches deep and 3 inches long. Season each chop, on the outside and in the pocket with Essence.

Stuff each chop with 1/4 cup of the soy cheese mixture. Press the filling firmly into the pockets.

Heat the vegetable oil in a large skillet over medium-high heat. Sear the chops for 4 minutes on the first side, being careful not to char them. The color should be a little
darker than golden. Turn them over and set the other side for 3 minutes.

Line a baking sheet with parchment paper, reserving the pan and set the chops on the paper. Roast the chops for 10 minutes for medium rare.

Remove from the oven and let stand 5 minutes before serving with the sauce. In a small saute pan, heat the remaining olive oil. Add the remaining onions and cook, stirring, for 1 minutes. Season with salt and pepper. Add the shallots, remaining garlic, and tomatoes and cook, stirring for 2 minutes. Add the wine and simmer for 4 minutes. Add the
stock, parsley, and green onions and simmer until slightly thick, about another 5 minutes. Add the margarine and stir to combine, about 20 seconds.