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

Veal Chops Stuffed with Fontina, Pancetta, and Porcinis and served with Braised Peas and Carrots
Veal Chops Stuffed with Fontina, Pancetta, and Porcinis and served with Braised Peas and Carrots might be just the side dish you are searching for. This gluten free and primal recipe serves 4. One portion of this dish contains about 82g of protein, 75g of fat, and From preparation to the plate, this recipe takes about 55 minutes.

Instructions

1
Heat the olive oil in a large saute pan until almost smoking. Sear the chops on both sides until golden brown.
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Olive OilOlive Oil
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Frying PanFrying Pan
2
Place them in the oven and continue cooking for 5 to 7 minutes for medium doneness.
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OvenOven
3
Remove the chops to a plate.
4
Remove all but 1 tablespoon of the fat from the pan and place over high heat on the stove.
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StoveStove
Frying PanFrying Pan
5
Add the shallot and cook until soft.
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ShallotShallot
6
Add the wine and cook until reduced by half.
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WineWine
7
Add the stock and cook until reduced by half.
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StockStock
8
Add the fresh thyme and season with salt and pepper, to taste.
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Salt And PepperSalt And Pepper
Fresh ThymeFresh Thyme
9
Place the chops on a plate and pour the sauce over.
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SauceSauce
10
For the peas and carrots: Preheat oven to 375 degrees F.
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Peas And CarrotsPeas And Carrots
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OvenOven
11
Melt butter in a medium sauce pan over medium-high heat.
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ButterButter
SauceSauce
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Sauce PanSauce Pan
12
Add the carrots and garlic and cook until the carrots are slightly softened.
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CarrotCarrot
GarlicGarlic
13
Add the stock and thyme, cover the pan and bring to a simmer.
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StockStock
ThymeThyme
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Frying PanFrying Pan
14
Place the carrots in the oven and cook for 15 minutes.
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CarrotCarrot
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OvenOven
15
Remove the lid and continue cooking for 10 to 15 minutes, add peas during the last 5 minutes of cooking.
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PeasPeas
16
Slice a slit horizontally in the side of each chop.
17
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.
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Salt And PepperSalt And Pepper
MushroomsMushrooms
PancettaPancetta
Fontina CheeseFontina Cheese
18
Preheat oven to 400 degrees F.
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OvenOven
19
Slice the mushrooms into 1/4-inch thick slices.
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MushroomsMushrooms
20
Heat the oil in a large saute pan until almost smoking.
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Cooking OilCooking Oil
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Frying PanFrying Pan
21
Add the mushrooms, season with salt and pepper and cook until golden brown.
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Salt And PepperSalt And Pepper
MushroomsMushrooms
22
Add the garlic and thyme and continue cooking for 2 minutes. Set aside and let cool.
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GarlicGarlic
ThymeThyme
DifficultyExpert
Ready In55 m.
Servings4
Health Score65
Gluten FreeVery Healthy
DietsGluten FreePrimal
Dish TypesLunchMain CourseMain DishDinner
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