Stuffed Veal Chops

These special-occasion chops combine the classic flavours of bacon, shallots, garlic and fresh herbs, stuffed into tender Ontario milk-fed veal and grilled to perfection. Serve with roasted garlic mashed potatoes to soak up the flavourful sauce.
  • 4 Ontario veal chops (approximately 1-1/2 lbs (750 g) total)
  • 4 slices bacon, diced
  • 1/2 cup finely chopped shallots
  • 2 cups diced mushrooms
  • 1 tbsp chopped garlic
  • 1/4 cup dry red wine
  • 1/2 tsp each salt and pepper, divided
  • 1/4 cup chopped fresh parsley
  • 1 tbsp chopped fresh thyme
Sauce
  • 1 tbsp cold butter, divided
  • 1/4 cup chopped shallots
  • 1 clove garlic, minced
  • 1/4 cup dry red wine
  • 1/2 cup veal or chicken broth
  • 1/4 tsp salt and pepper 
Make a pocket in each veal chop by using the tip of a sharp knife to cut into the fat side of each chop horizontally toward the bone. Move the knife around gently to form a pocket. Cover and refrigerate until ready to stuff.

In skillet over medium-high heat, cook bacon, stirring occasionally, for 5 minutes. Add shallots and mushrooms and cook until mushrooms are golden and bacon is crisp, about 10 minutes. Stir in garlic and cook one minute; stir in wine and cook until liquid has been absorbed, approximately 3 minutes. Season with half of the salt and pepper, parsley and thyme. Remove from skillet and let cool completely. Reserve skillet (do not clean) for sauce.

Preheat grill or BBQ to medium high. Divide stuffing into the pockets of the veal chops (approximately 1/3 cup (75 mL) in each); season with remaining salt and pepper.

Arrange chops on greased preheated grill. Grill for approximately 10 minutes on each side, or until a hint of pink remains. Transfer to platter and rest 10 minutes before serving.

Meanwhile, make sauce: In skillet, heat 2 tsp (10 mL) of the butter over medium-high heat; add shallots and cook, stirring often, until tender and starting to brown, about 8 minutes. Add garlic and cook one minute. Add red wine and let reduce by half. Add chicken stock and simmer until sauce slightly thickens. Add remaining butter and gently shake pan until butter has melted into the sauce and thickens slightly. Season with salt and pepper. Spoon sauce over chops and serve immediately.

Makes 4 servings.

Nutritional Information

Per serving: 349 calories, 30.3 g protein, 8.6 g carbohydrate, 1.5 g dietary fibre, 810 mg sodium, 20.0 g total fat, 2.6 gm polyunsaturated fatty acids, 10.2 gm saturated fatty acids, 127 mg cholesterol

Source: www.ontariomeatproducts.ca
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