At times it’s like living in a chop shop. Loin chops, rib chops, porterhouse chops of pork and veal frequent my table and, if Sous Chef had his way, so would lamb if I had the chops to make it taste like chicken to me. But after the chops have fallen, my favorite is the veal chop. It’s elegant looking with its long, sleek bone handle and pale, pinkish color. Plus it is moist and tender like filet mignon but with its own distinctive flavor.
Stuffed is how Sous Chef and I feel after most meals, and it is what I do with jalapeños and peppadew peppers, pastas, and dates. But it is not generally how I prepare meat dishes. Yet I was inspired by Martin of Enofylz Wine Blog to break tradition and exercise my limited knife skills to stuff a veal rib chop with Fontina cheese and spinach. For this process, one does not need the precision of a surgeon, just a sharp pointed knife with which to create a pocket within the chop to nest all manner of ingredients. How much fun is that! In this case, I used Fontina cheese and spinach, but the options are unlimited.
Veal Chops Stuffed with Fontina and Spinach make a great holiday dinner. They are easy to prepare, festive to the eye, and tastefully indulgent. The recipe can be adapted for any number of people, thus making it a great party entrée. And the tangy tomato and wine based sauce pairs beautifully with either a full white or lighter red wine. This is a wonderful dish for anyone who will enjoy the sight and taste of cheese oozing from every bite of scrumptious veal.
- 1 tablespoon olive oil
- 4 tablespoons butter
- 2 Veal Chops
- ½ cup defrosted, drained chopped spinach
- ¼ cup grated Fontina Cheese
- ¼ cup grated Parmigiano Reggiano
- 12 fresh sage leaves
- ½ cup dry white wine
- ¼ cup chicken stock
- 1 tablespoon tomato paste
- salt & pepper
- Preheat oven to 400 degrees.
- Cut pocket in veal chop. Lightly salt pocket. Place layer of spinach in pocket and top layer with Fontina and Parmigiano Reggiano Cheese. Seal with a toothpick to hold mixture in pocket. Lightly dredge stuffed veal chop in flour. Salt and pepper outside of floured veal chop.
- Melt 2 tablespoons butter and olive oil in cast iron pan. Place veal chops and sage in pan and sear for 2½ minutes per side. Add tomato paste in middle of pan and pour wine over tomato sauce, stir together and cook until reduced by half (approximately 3-4 minutes). Add remaining 2 tablespoons of butter and whisk into sauce. Add chicken stock, salt and bring to boil.
- Cover pan and place in oven to roast 15 minutes. Uncover pan and roast another 8-10 minutes. Remove from oven. If sauce is too thin, thicken by putting on burner over high heat for about 1 minute.
- To serve place veal chop on plate and drizzle sauce on each veal chop.