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Veal Chops Stuffed with Mascarpone, Pancetta, and Caramelized Onions

Ingredients

Directions

Preheat the oven to 400 degrees F.
Line a baking sheet with parchment paper or aluminum foil and set aside.
In a saute pan over medium heat, add the olive oil and, when hot, add the pancetta.
Cook, stirring frequently, until crispy, 4 to 6 minutes.
Remove the pancetta from the pan with a slotted spoon and drain on a paper towel-lined plate.
Add the onions to the pan and cook, stirring occasionally, until the onions are very soft and are caramelized around the edges, 10 to 12 minutes.
Add 1 tablespoon of the garlic and 1 tablespoon of the thyme and cook for 1 minute.
Remove from the heat and cool slightly.
In a mixing bowl combine the pancetta, cooled onion mixture, and mascarpone.
Mix gently but thoroughly.
Season, to taste, with salt and pepper.
Using a sharp knife, make an incision into a veal chop near the top of the bone.
Following the curve of the bone, cut a pocket, about 3 inches long into the side of each veal chop, making sure not to pierce the other side.
Stuff each chop with 1/4 of the pancetta-onion-cheese mixture.
Repeat with remaining veal chops and stuffing mixture.
Season both sides of each chop with the Essence.
Heat a large saute pan until hot.
Add the vegetable oil and, when hot, add the chops and cook until golden brown, 3 to 4 minutes on each side.
Transfer the chops to the prepared baking sheet and roast for about 15 minutes for medium rare.
Remove from the oven and let stand for 5 minutes before serving with the sauce.
While the chops are searing, begin the pan sauce: heat 1/2 tablespoon of the butter in a medium saute pan until foamy.
Add the shallots and cook, stirring until soft, 3 minutes.
Add the remaining 2 teaspoons of garlic and 1 teaspoon of thyme and cook, stirring, until fragrant, 1 to 2 minutes.
Add the wine and simmer until reduced by 2/3 about 5 minutes.
Add the stock and parsley and continue to simmer until sauce has reduced to a thickness that coats the back of a spoon, about 5 minutes longer.
Remove from the heat, add the remaining tablespoon of butter and whisk or swirl to combine.
Adjust seasonings with a pinch of salt.
Serve immediately or keep warm but do not allow sauce to boil.
While the sauce is reducing, make the asparagus: combine 1 cup water, orange juice, and onions in a medium skillet.
Bring to a boil and add asparagus.
Simmer until tender, about 1 to 2 minutes.
Drain asparagus and serve with veal.
Combine all ingredients thoroughly.
Yield: 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.