Veal Chops Stuffed with Fontina, Pancetta, and Porc

Name: Veal Chops Stuffed with Fontina, Pancetta, and Porcinis and served with Braised Peas and Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (10-ounce) veal chops, bone in; 8 thin slices Fontina; 4 slices thinly sliced pancetta; Sauteed mushrooms, recipe follows; 2 tablespoons olive oil; Salt and pepper; 1 shallot, thinly sliced; 1 cup white wine; 1 cup veal or chicken stock; 2 sprigs fresh thyme; 1 pound cremini mushrooms; 2 ounces dried porcini mushrooms soaked in hot water for 30 minutes and chopped; 3 tablespoons olive oil; 2 cloves garlic, finely sliced; Salt and pepper; 1 tablespoon finely chopped fresh thyme; 2 tablespoons unsalted butter; 1 pound 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 or fresh peas

Servings: persons

4 (10-ounce) veal chops, bone in
8 thin slices Fontina
4 slices thinly sliced pancetta
Sauteed mushrooms, recipe follows
2 tablespoons olive oil
Salt and pepper
1 shallot, thinly sliced
1 cup white wine
1 cup veal or chicken stock
2 sprigs fresh thyme
1 pound cremini mushrooms
2 ounces dried porcini mushrooms soaked in hot water for 30 minutes and chopped
3 tablespoons olive oil
2 cloves garlic, finely sliced
Salt and pepper
1 tablespoon finely chopped fresh thyme
2 tablespoons unsalted butter
1 pound 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 or fresh peas

1
Heat the olive oil in a large saute pan until almost smoking.
2
Sear the chops on both sides until golden brown.
3
Place them in the oven and continue cooking for 5 to 7 minutes for medium doneness.
4
Remove the chops to a plate.
5
Remove all but 1 tablespoon of the fat from the pan and place over high heat on the stove.
6
Add the shallot and cook until soft.
7
Add the wine and cook until reduced by half.
8
Add the stock and cook until reduced by half.
9
Add the fresh thyme and season with salt and pepper, to taste.
10
Place the chops on a plate and pour the sauce over.
11
Slice a slit horizontally in the side of each chop.
12
Place 2 slices of fontina, 1 slice of pancetta and a quarter of the mushrooms in each opening.
13
Season each chop on both sides with salt and pepper.
14
Preheat oven to 400 degrees F.
15
Slice the mushrooms into 1/4-inch thick slices.
16
Heat the oil in a large saute pan until almost smoking.
17
Add the mushrooms, season with salt and pepper and cook until golden brown.
18
Add the garlic and thyme and continue cooking for 2 minutes.
19
Set aside and let cool.
20
Preheat oven to 375 degrees F.
21
Melt butter in a medium sauce pan over medium-high heat.
22
Add the carrots and garlic and cook until the carrots are slightly softened.
23
Add the stock and thyme, cover the pan and bring to a simmer.
24
Place the carrots in the oven and cook for 15 minutes.
25
Remove the lid and continue cooking for 10 to 15 minutes, add peas during the last 5 minutes of cooking.

651

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 4 (10-ounce) veal chops, bone in, 8 thin slices Fontina, 4 slices thinly sliced pancetta, Sauteed mushrooms, recipe follows, and more.

Yes, Veal Chops Stuffed with Fontina, Pancetta, and Porcinis and served with Braised Peas and Carrots falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Veal Chops Stuffed with Fontina, Pancetta, and Porcinis and served with Braised Peas and Carrots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions