Stuffed Veal Chop Recipe

Cooking Directions

1. 1

   Prepare the Stuffing

   In a skillet, heat olive oil over medium heat. Add chopped garlic and chorizo, cooking until chorizo is browned. Remove from heat and let cool slightly. Combine with Fontina cheese, aged goat cheese, and parsley. Season with salt and pepper.

2. 2

   Stuff the Veal Chops

   Using a sharp knife, create a pocket in each veal chop. Stuff each chop with the prepared cheese and chorizo mixture. Secure with toothpicks if necessary.

3. 3

   Sear the Chops

   In the same skillet, add a bit more olive oil and sear the stuffed veal chops on both sides until golden brown, about 3-4 minutes per side.

4. 4

   Prepare Fondant Potatoes

   Peel and cut each potato into round discs, about 1 inch thick. In a saucepan, melt butter and add the potatoes. Cook until golden brown on both sides, then add vegetable stock and simmer until tender, about 15-20 minutes.

5. 5

   Make the Marsala Sauce

   In a separate saucepan, add Marsala wine and reduce over medium heat until slightly thickened. Add salt and pepper to taste.

6. 6

   Finish Cooking the Chops

   Transfer the seared chops to a baking dish and bake in a preheated oven at 375°F (190°C) for about 15-20 minutes, or until cooked through.

7. 7

   Serve

   Plate the stuffed veal chops alongside fondant potatoes and market greens. Drizzle with Marsala sauce before serving.