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Veal Chops Stuffed with Fontina, Pancetta, and Porcinis and served with Braised Peas and Carrots (Bobby Flay) Recipe

Veal Chops Stuffed with Fontina, Pancetta, and Porcinis and served with Braised Peas and Carrots (Bobby Flay) Recipe

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Veal Chops Stuffed with Fontina, Pancetta, and Porcinis and served with Braised Peas and Carrots (Bobby Flay)

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Ingredients:

Serving

4 (10-oz) veal chops, bone in
8 thin slices fontina
4 slices thinly sliced pancetta
sauteed mushrooms , recipe follows
2 tbsp olive oil
salt and pepper
1 shallot, thinly sliced
1 cup white wine
1 cup veal or chicken stock
2 sprigs fresh thyme
1 lb cremini mushrooms
2 oz dried porcini mushrooms soaked in hot water for 30 minutes and chopped
3 tbsp olive oil
2 cloves garlic, finely sliced
salt and pepper
1 tbsp finely chopped fresh thyme
2 tbsp unsalted butter
1 lb carrots, peeled and cut on the bias into 1/4 inch thick slices
2 cloves garlic, thinly sliced
3 sprigs fresh thyme
salt and freshly ground pepper
2 cups chicken stock
1 cup frozen peas, thawed

Directions:

Heat the olive oil in a large saute pan until almost smoking. Sear the chops on both sides until golden brown. Place them in the oven and continue cooking for 5 to 7 minutes for medium doneness. Remove the chops to a plate.
Remove all but 1 tablespoon of the fat from the pan and place over high heat on the stove. Add the shallot and cook until soft. Add the wine and cook until reduced by half. Add the stock and cook until reduced by half. Add the fresh thyme and season with salt and pepper, to taste. Place the chops on a plate and pour the sauce over.
Sauteed Mushrooms:
Slice a slit horizontally in the side of each chop. Place 2 slices of fontina, 1 slice of pancetta and a quarter of the mushrooms in each opening. Season each chop on both sides with salt and pepper.
Preheat oven to 400 degrees F.
Slice the mushrooms into 1/4-inch thick slices. Heat the oil in a large saute pan until almost smoking. Add the mushrooms, season with salt and pepper and cook until golden brown. Add the garlic and thyme and continue cooking for 2 minutes. Set aside and let cool.
Braised Peas and Carrots:
Preheat oven to 375 degrees F.
Melt butter in a medium sauce pan over medium-high heat. Add the carrots and garlic and cook until the carrots are slightly softened. Add the stock and thyme, cover the pan and bring to a simmer. Place the carrots in the oven and cook for 15 minutes. Remove the lid and continue cooking for 10 to 15 minutes, add peas during the last 5 minutes of cooking.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2363.24 Kcal (9894 kJ)
Calories from fat	1574.89 Kcal
		% Daily Value*
Total Fat	174.99g	269%
Cholesterol	621.93mg	207%
Sodium	4247.81mg	177%
Potassium	1715.54mg	37%
Total Carbs	42.15g	14%
Sugars	21.64g	87%
Dietary Fiber	6.05g	24%
Protein	149.52g	299%
Vitamin C	16.9mg	28%
Vitamin A	1.2mg	40%
Iron	164.7mg	915%
Calcium	2678.6mg	268%

Amount Per 100 g
Calories	225.03 Kcal (942 kJ)
Calories from fat	149.96 Kcal
		% Daily Value*
Total Fat	16.66g	269%
Cholesterol	59.22mg	207%
Sodium	404.48mg	177%
Potassium	163.35mg	37%
Total Carbs	4.01g	14%
Sugars	2.06g	87%
Dietary Fiber	0.58g	24%
Protein	14.24g	299%
Vitamin C	1.6mg	28%
Vitamin A	0.1mg	40%
Iron	15.7mg	915%
Calcium	255.1mg	268%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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