Stuffed Veal Chops

Going out to dinner for Valentine's Day is not something my husband and I are big fans of.  We like to cook a special meal and spend quality time together in our home.  This year we decided to make stuffed veal chops with risotto. What a fantastic meal it was! 

As with the majority of the meals I make, this dish was prepared in my cast iron skillet.  Cast iron gets an incredible crust on meat and is wonderful for dishes that need to go from stove top to oven!

2 bone in veal chops

3 T italian seasoned bread crumbs

3 T shredded sharp provolone cheese

1/8 cup marinated roasted red peppers

1/8 cup diced and cooked pancetta

freshly cracked pepper and salt

Cast Iron Skillet

To get started mix the bread crumbs, provolone cheese, peppers and pancetta.  If the filling is too crumbly add in some olive oil. Add in some fresh cracked pepper and set aside.

To prep the veal chops cut a slit in the side of the chop opposite the bone.  I cut the slit about an inch and a half deep.  You want it large enough to hold a lot of filling but not have the filling pop out the other side. 

Once both of the chops are cut put in the filling and secure with a toothpick. Season the chops liberally with salt and pepper.

Preheat oven to 375* and add 1 T of both butter and olive oil to a cast iron pan heated to medium high heat and sear the chops for 3 minutes a side.  Once seared on both sides put in the oven and cook for 10 minutes. Serve! 

One of the things I encourage with this recipe and all recipes is to change up the ingredients. Have fun and play with your ingredients. If you don't have access to pancetta use prosciutto or even bacon. If you prefer chicken to veal use chicken breasts and stuff with the filling.  Have fun with it! 

This recipe was adapted from Food Network