Veal Chops Stuffed with Pancetta, Mascarpone and Caramelized Onions
This recipe was adapted from an Emeril Lagasse cookbook. Michael suggests pairing this dish with a Volnay Burgundy, 1er Cru Les Fremiets by Domaine Joseph Voillot, 2005.
Makes 4 servings
Veal chops: 2 teaspoons olive oil
4 substituteounces pancettathick bacon),(or diced
2 cups coarsely chopped yellow onions
1 tablespoon minced garlic
1 tablespoon freshly minced thyme
8 ounces mascarpone cheese
1⁄4 teaspoon salt 1⁄ teaspoon black pepper 4
4 bone-in thick-cut veal loin chops (12 to 14 ounces each; you may have to special order from your butcher)
2 seasoning teaspoons Creole
2 tablespoons vegetable oil Sauce:
1 1⁄2 tablespoons butter (divided)
1/3 cup minced shallots 2 teaspoons minced garlic
1 teaspoon finely chopped thyme leaves
1⁄2 cup dry red wine
1 1⁄2 cups veal stock (purchased or homemade)
1 tablespoon freshly chopped parsley
Prepare chops: Preheat oven to 400 degrees. Line a baking sheet with parchment paper or aluminum foil.
In a sauté pan over medium heat, add olive oil and, when hot, add diced pancetta. Cook, stirring frequently, until crispy. Remove from pan with a slotted spoon and drain on paper towel. Add onions to pan and cook, stirring occasionally, until onions are very soft and are caramelized around the edges. This will take about 10 minutes. Add garlic and thyme and cook 1 minute. Remove from heat and cool slightly.
In a mixing bowl, combine reserved pancetta and cooled onion mixture and mascarpone. Season with salt and pepper.
Using a sharp knife, make an incision into the veal chops near the top of the bones. Follow the curve and cut a pocket 2 to 3 inches into the side of each chop. Cut all the way to the bone.
Stuff each chop with one-fourth of the mixture, pushing it back into the cavity. Season each side of the chops with Creole seasoning.
Heat a large sauté pan until hot. Add vegetable oil. When oil is hot, add chops and cook until golden brown, 3 to 4 minutes per side. It is OK if stuffing starts to leak out.
Transfer chops to prepared baking sheet and roast in preheated oven 15 minutes for medium-rare. Remove from oven and let stand 5 minutes before serving with sauce.
Make sauce: While chops are searing, heat ⁄ tablespoon butter in a medium sauté pan until foamy. Add shallots and cook 3 minutes, stirring. Add garlic and thyme and cook until fragrant, 1 to 2 minutes. Add wine and simmer until reduced by two-thirds. Do not let sauce boil. This will take 5 to 10 minutes. Add stock and parsley and simmer until sauce thickens enough to coat back of a spoon. Remove from heat, add remaining 1 tablespoon butter and whisk to combine. Strain and discard seasonings.