Veal Chops Stuffed with Mascarpone, Pancetta, and Caramelized Onions
- 2 teaspoons olive oil
- 4 ounces pancetta, diced
- 2 cups coarsely chopped yellow onions
- 1 tablespoon plus 2 teaspoons minced garlic
- 1 tablespoon plus 1 teaspoon minced fresh thyme
- 8 ounces mascarpone cheese
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 bone-in, double-cut veal loin chops, 12 to 14 ounces each
- 2 teaspoons Essence, recipe follows
- 2 tablespoons vegetable oil
- 1 1/2 tablespoons unsalted butter
- 1/3 cup minced shallots
- 1/2 cup dry red wine
- 1 1/2 cups veal stock
- 1 tablespoon chopped fresh parsley leaves
- 1 cup water
- 1 cup orange juice
- 1/2 onion, chopped
- 1 bunch asparagus (about 16 spears), trimmed
- Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or aluminum foil and set aside.
In a saute pan over medium heat, add the olive oil and, when hot, add the pancetta. Cook, stirring frequently, until crispy, 4 to 6 minutes. Remove the pancetta from the pan with a slotted spoon and drain on a paper towel-lined plate. Add the onions to the pan and cook, stirring occasionally, until the onions are very soft and are caramelized around the edges, 10 to 12 minutes. Add 1 tablespoon of the garlic and 1 tablespoon of the thyme and cook for 1 minute. Remove from the heat and cool slightly.
In a mixing bowl combine the pancetta, cooled onion mixture, and mascarpone. Mix gently but thoroughly. Season, to taste, with salt and pepper.
Using a sharp knife, make an incision into a veal chop near the top of the bone. Following the curve of the bone, cut a pocket, about 3 inches long into the side of each veal chop, making sure not to pierce the other side. Stuff each chop with 1/4 of the pancetta-onion-cheese mixture. Repeat with remaining veal chops and stuffing mixture. Season both sides of each chop with the Essence.
Heat a large saute pan until hot. Add the vegetable oil and, when hot, add the chops and cook until golden brown, 3 to 4 minutes on each side. Transfer the chops to the prepared baking sheet and roast for about 15 minutes for medium rare. Remove from the oven and let stand for 5 minutes before serving with the sauce.
While the chops are searing, begin the pan sauce: heat 1/2 tablespoon of the butter in a medium saute pan until foamy. Add the shallots and cook, stirring until soft, 3 minutes. Add the remaining 2 teaspoons of garlic and 1 teaspoon of thyme and cook, stirring, until fragrant, 1 to 2 minutes. Add the wine and simmer until reduced by 2/3 about 5 minutes. Add the stock and parsley and continue to simmer until sauce has reduced to a thickness that coats the back of a spoon, about 5 minutes longer. Remove from the heat, add the remaining tablespoon of butter and whisk or swirl to combine. Adjust seasonings with a pinch of salt. Serve immediately or keep warm but do not allow sauce to boil.
While the sauce is reducing, make the asparagus: combine 1 cup water, orange juice, and onions in a medium skillet. Bring to a boil and add asparagus. Simmer until tender, about 1 to 2 minutes. Drain asparagus and serve with veal.Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
More Recipes and Ideas:
Crawfish Stuffed Veal Chops with Crawfish Marchin de Vine Sauce and Creamy White Cheddar Cheese Grits, Peach and Black Pepper Veal Chops, Veal Shank Paprikash, Salisbury Steak Recipes, Baked Chicken Recipes, Veal Chop Recipes, Burrito Recipes, Dinner Recipes, Roasted Chicken Recipes