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).