How to make stuffed baked veal chops
Veal has long been one of the most prized meats in cooking where its delicacy is considered to be a perfect foil for sauces. The hardest part is finding great veal, you’ll need to buy from a top-quality butcher or from a specialty store. There are three types of veal chops, shoulder chops, loin chops and the most desirable, the rib chop. The latter is the most expensive but also the more flavorful and juicier. This recipe has a wonderful meat stuffing made all the better with the addition of sweet raisins, and a sage au jus. Serves 4.
Things you’ll need
- small thin paring knife, not serrated
- large skillet
- slotted spoon
- wooden spoon
- sharp French knife
- cutting board
- small sauce pan
- shallow baking dish large enough for the 4 chops to bake in
FOR THE SAUSAGE AND PECAN STUFFING WITH RAISINS:
- ¼ lb. sweet Italian sausage, removed from the casings
- 2 tbsp. butter
- ½ cup minced onions
- ½ cup diced celery
- ½ tsp. salt
- pinch of ground black pepper
- 1½ cups cubed, stale cornbread
- 1 tsp. fresh thyme, chopped
- 1 tsp. fresh sage, chopped
- ¼ cup raisins
- ¼ cup pecans, chopped
FOR THE STUFFED VEAL CHOPS:
- 2 tbsp. olive oil
- 4 garlic cloves, crushed with the back of a knife
- ¼ cup fresh whole sage leaves
- salt and pepper to taste
- 1 cup of beef stock
- 4 veal rib chops, at least 2 inches thick or more
- In a large skillet over a medium high heat, cook the sausage, breaking it up with the wooden spoon. Cook until well browned, about 8 minutes. Remove the sausage with the slotted spoon to a plate with paper towels to drain. Leave the grease in the skillet.
- Add the butter to the skillet and melt over moderate heat. Add the onions, celery, salt and pepper. Cook until soft, about 7 minutes. Add sausage and all of the remaining ingredients into the skillet, stir to mix well. Cook for only about 5 more minutes, and adjust the seasonings to your liking. Remove from the heat and let cool before using, about 30 minutes.
- Preheat the oven to 375 degrees. Place 2 tablespoons of the olive oil in the sauce pan over a low heat. Add the garlic and the sage leaves, cooking very slowly for 15 minutes.
- Lay a chop down flat on the cutting board, and using the paring knife, cut horizontally into the side of the chop opposite where the bone is. Carefully push the knife into the meat with the point going straight towards the bone on the other side. Once the knife is inside, move the tip back and forth to create a pocket inside. Make the entrance of the pocket just large enough to put one or two fingers in. Remove the knife, and push your finger inside to enlarge the pocket as much as possible.
- Once you have finished creating the pockets in each of the chops, take the cooled stuffing and push as much of it as you can into the opening. Keep stuffing until you can’t get anymore into it, being careful not to tear open the veal chop. The chops should be fat and bulging with the stuffing beginning to fall out of each opening.
- Salt and pepper both sides of the chops, and place them flat into the baking dish. Pour the sage au jus over the tops of the chops and into the baking dish. Place the baking dish uncovered into the oven and cook until the internal temperature reaches between 160 and 180 degrees, about 15 to 20 minutes.
- Carefully remove the pan from the oven and place the chops onto a serving platter. Strain the au jus back into the sauce pan over a medium high heat, and reduce by half. Spoon some of the au jus over the tops of the stuffed veal chops and pour the rest into a serving dish. Serve the chops immediately.
- Serve with garlicky potatoes or creamy polenta.
- Veal is one meat dish that can be enjoyed with either a red or a white wine.
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