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Stuffed Veal Chops


We had a nice relaxing weekend and I got the baking out of my system for a while. We ran errands, had pool time, and enjoyed seeing the Bourne Ultimatum. On Sunday, after a trip to Costco and a nap, I was back in "a cookin' mood". I bought two luscious veal chops, and prepared them with what I had in the kitchen, or the garden.

Palma's Stuffed Veal Chops:

Marinate the chops for 2 hours in:

8 sage leaves (chopped)
2 sprigs of rosemary
a splash of balsamico
enough Evoo to coat in a ziplock bag
sea salt and freshly ground pepper

Cut a pocket in each veal chop. Sear each chop for 1 1/2 minute per side on the BBQ.

In a small pan combine:
1 c. chicken broth mixed with 1 T. veal demi glace, 4 sage leaves, and 1 rosemary sprig. Bring to a boil and reduce by half.

Stuff each pocket with two small slices of fontina (2"x1"), and three sage leaves. Secure pockets with toothpicks.

In a skillet with 1 T. butter and 1 T. olive oil, cook chops for 4 minutes on one side, then add reduction. Turn over and cook and additional 4 minutes (for medium on thick chops).


Comments (4)

Wow palma - these look great. I am a recent convert to sage and veal being mixed.


Palma, I just have to know - how the heck do you maintain your girlish figure? Seriously, I feel like I need to attend another WW meeting every time I visit your blog :D


Kim, to answer your question,

I cook like this once a week. The rest of the days, you will see a salad for dinner, a yogurt for my dinner, a banana for my dinner, two peaches for my dinner, etc.

These don't make it to the blog!


Sigh, okay - now I feel better; thanks!

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