How to make it

  • Have the chop cut in the center to create a pocket to stuff.
  • Salt & pepper the chops.
  • Take both cheeses combine them I recommend a light sprinkle of roughly ground black pepper in the cheese. Divide it into 4 equal parts and insert into each of the a chops. Press them down and seal with tooth pics or tie with twain. Dredge in flour and set aside. Reserve some of the flour for a thickener.
  • In a large heavy pot preferably a dutch oven layer the bottom with 1 tbsp oil. Render the fat out of the bacon and crumble the crispy bacon into a bowl for later. Brown the chops on a medium high flam to get a nice crispy coating. When browned remove and reserve for later.
  • Lower the heat to medium low add the onions and season with salt and pepper if need add a touch of butter. Scrape the particles off the bottom of the pot. When the onions soften add the garlic. Allow to saute until you begin to smell the aroma of the garlic.
  • Add the wine and again keep working the particles at the bottom of the pot. When the wine is reduced and reduced add the sage then the chops turn them a couple of times to allow them to be fully coated.
  • With the cover on put into a preheated 400 degree oven for about 18 to 20 minutes or until simmering. Then remove the cover place onto the stove and simmer. Check if the chops are done if so set aside and tent with foil. If not return to the oven until done.
  • Then mix about a tbsp of the flour with to the aromatics in the pot and mix constantly. Add the beef stock and bring to a simmer. After about 10 minutes taste for additional seasoning adjust if need. Add 2 tbsp of butter and shut the heat. Place the chops onto a serving tray. Poor some of the gravy with the onions onto the chops sprinkle with the ground up bacon plate and serve.

Reviews & Comments 2

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  • MikeyfromAR 3 years ago
    Real veal is so underrated. True milk raised veal is hard to come by.
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