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Veal Chops Stuffed with Fontina, Pancetta, and Porcinis and served with Braised Peas and Carrots Recipe

Veal Chops Stuffed with Fontina, Pancetta, and Porcinis and served with Braised Peas and Carrots

Show: Hot Off the Grill with Bobby Flay

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (5)

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Average Rating:

Total Reviews: 5

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  • on September 09, 2011

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    After figuring out the proper sequencing, the meal came out pretty good, but not great. The recipe as presented on foodnetwork was perhaps the most *****-backward sequencing I have ever seen. Whoever wrote up the recipe as presented here should be fired.

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  • on June 25, 2011

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    Excellent and very easy to make

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  • on February 08, 2009

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    I guessyou saute the mushrooms, then add them with the cheese and pancetta to the opening in the chop; then sear chops, then pop them into the oven?? The directions seem to be muddled up. I rated it three stars before cooking it. I sounds great but I don't know if I am reading one or two recipes for veal chops???

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  • on November 11, 2008

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    I made this recipe with 1" pork chops instead and added a little time to baking. This was excellent!

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  • on March 17, 2007

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    your the best cook ,bobby keep it up my family love's you

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