Veal Chops Stuffed with Mascarpone, Pancetta, and Caramelized Onions

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Have tried this twice. It is absolutely fantastic. the sauce takes some time to reduce...so make it in advance and heat up. The Essence...misread the recipe, and assumed I was to use the volume in the Essence recipe. WAY to salty. go lighty on the rub!!!!.
Great with a red potato salad (and asparagus..

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Served it to some well traveled doctors that eat at 5 star restaurants all the time. They said it was the best veal chop they have ever tasted. I did make the stuffing the day before and added 1/2 mozzarella shredded cheese to help texture. I think stuffing the veal with cold ingredients help keep it from oozing out. Plus I closed the slit with several toothpicks. Made the brown sauce early in afternoon and added a little extra room temperature butter to make it a little thicker. Didn't really warm it up except a minute in the oven as chops were resting. Serve sauce on plate, rib chop on top and drizzle just a touch over the meat to serve. Perfect!

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I made this for a dinner party so i started by making a trial run early on in the day. I think stuffing need some binding texture to them and the recipe does not allow for that. I closed these up pretty well with toothpics and the mascarpone really want to just leak out of the chop when applied to a high heat skillet when searing. i combated this by adding italian bread crumbs and made a more binding stuffing. i found this gave the chop some great depth and this way you were able to appreciate each bite with the stuffing. I would recommend this reciped to anyone as it is simple to make but do recommend adding at least 1/2 cup of bread crumb and 1 tablespoon salted butter to help.

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This was absolutely the best preparation for veal chops I've ever cooked! I've loved veal ever since I was a young girl and went to Switzerland. So to say that I've tried alot of veal recipes is an understatement. These chops must have been some of the best ones I've ever bought, or this recipe is just that good. Try it, you won't be dissappointed!

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This recipe is fantastic, though I did make a few modifications. To cut down on costs, I used boneless pork chops, which worked, but a bit better cut would work much better. I also blended light cream cheese with the marscarpone. I also don't have any salt in my Essence seasoning blend and did not use the additional salt mentioned in the recipe, as pancetta adds its own layer of saltiness to the recipe. Chicken stock was also used in the red wine reduction simply because it was what I had around.

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Although pricey, it allows you to have a meal that is better than anything you could order in a good restaurant, but at a fraction of the cost. Very easy to prepare, and it'll blow away your guests.

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We cook A LOT in our house, and this recipe is probably one of the best things we've ever made. While veal chops are pricey, they make the texture that accompanies the flavor extraordinary and worthwhile for a special occasion. Highly recommend this.

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Delicioso

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I used porchops (left them about 10 min in the oven and it was a very flavorful dish. It is a great stuffing mixture, the mascarpone gives another twist to the regular cheese fillings, and the onions add a sweet kick to the dish. a keeper!

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This recipe was easy, just a little time consuming, and a hit with the guests I was making it for. The stuffing would work well with other meats too such as boneless chicken breast. My only "complaint" was that the cheese melted out of the chop. My solution was to stir it into the pan juices and make it all into a sauce for the chops which worked fine.