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["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.", "Combine all ingredients thoroughly.", "Yield: 2/3 cup", "Recipe from ""New New Orleans Cooking"
