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Veal Chops Stuffed with Mascarpone, Pancetta, and Caramelized Onions (Emeril Lagasse) Recipe

Veal Chops Stuffed with Mascarpone, Pancetta, and Caramelized Onions (Emeril Lagasse) Recipe

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Veal Chops Stuffed with Mascarpone, Pancetta, and Caramelized Onions (Emeril Lagasse)

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Ingredients:

Serving

2 tsp olive oil
4 oz pancetta, diced
2 cups coarsely chopped yellow onions
1 tbsp plus 2 tsp minced garlic
1 tbsp plus 1 tsp minced fresh thyme
8 oz mascarpone cheese
1/4 tsp salt
1/4 tsp freshly ground black pepper
4 bone-in, double-cut veal loin chops, 12 to 14 oz each
2 tsp essence , recipe follows
2 tbsp vegetable oil
1 1/2 tbsp unsalted butter
1/3 cup minced shallots
1/2 cup dry red wine
1 1/2 cups veal stock
1 tbsp chopped fresh parsley leaves
1 cup water
1 cup orange juice
1/2 onion, chopped
1 bunch asparagus (about 16 spears), trimmed
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	654.21 Kcal (2739 kJ)
Calories from fat	492.42 Kcal
		% Daily Value*
Total Fat	54.71g	84%
Cholesterol	107.27mg	36%
Sodium	4219.05mg	176%
Potassium	628.76mg	13%
Total Carbs	28.1g	9%
Sugars	8.2g	33%
Dietary Fiber	5.31g	21%
Protein	13.77g	28%
Vitamin C	38mg	63%
Vitamin A	0.2mg	5%
Iron	3mg	17%
Calcium	192.9mg	19%

Amount Per 100 g
Calories	148.87 Kcal (623 kJ)
Calories from fat	112.05 Kcal
		% Daily Value*
Total Fat	12.45g	84%
Cholesterol	24.41mg	36%
Sodium	960.07mg	176%
Potassium	143.08mg	13%
Total Carbs	6.39g	9%
Sugars	1.86g	33%
Dietary Fiber	1.21g	21%
Protein	3.13g	28%
Vitamin C	8.6mg	63%
Iron	0.7mg	17%
Calcium	43.9mg	19%

* 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.