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🍽️ Stuffed Veal Chop with Pear-Cheese Filling and Wine-Onion Sauce

596 kcal · 30 min · 4 servings

Ingredients

• 2 Onions
• 2 Garlic cloves
• 180 g Pears (1 Pear)
• Salt
• Pepper
• 1 Pinch Cane sugar
• 2 Tbsp Olive oil
• 2 Sprigs Marjoram
• 60 g Roquefort
• 1 Veal chop (approx. 450 g, with bone)
• 100 ml White wine
• 100 ml Soy cream
• 0.5 Lemon

Instructions

1. 1. Peel the onions and slice them into 5 millimeter thick rings.
2. 2. Peel the garlic cloves and crush them using the flat side of a knife.
3. 3. Wash the pear, cut it into quarters, and remove the core.
4. 4. Halve the pear quarters.
5. 5. Place the onion rings, garlic, and pear pieces into a roasting pan.
6. 6. Season the ingredients with salt, pepper, and sugar.
7. 7. Drizzle everything with 1 tablespoon of olive oil.
8. 8. Preheat the oven to 200 degrees (180 degrees for fan-assisted or gas mark 3).
9. 9. Bake the vegetable and pear mixture in the preheated oven for approx. 10 minutes.
10. 10. Wash the marjoram and shake it dry.
11. 11. Pluck the marjoram leaves from the stems.
12. 12. Finely chop the marjoram leaves.
13. 13. Crumble the Roquefort cheese into small pieces.
14. 14. Mix the Roquefort with the chopped marjoram to create a filling.
15. 15. Cut a horizontal pocket into the veal chop, but do not cut all the way through.
16. 16. Fill the pocket with the cheese and marjoram mixture.
17. 17. Secure the opening with 2 wooden skewers.
18. 18. Season the outside of the meat with salt and pepper.
19. 19. Heat the remaining oil in a heavy pan.
20. 20. Sear the chop over high heat for 2 to 3 minutes on each side.
21. 21. Place the seared chop on top of the prepared onions in the roasting pan.
22. 22. Roast the chop in the oven for 25 to 30 minutes.
23. 23. Test for doneness by piercing the meat with a wooden skewer.
24. 24. If the juice running out is still pink, the meat is still rare.
25. 25. If desired, roast for a few more minutes until the juice runs clear.
26. 26. Remove the veal chop from the oven.
27. 27. Wrap the meat in aluminum foil.
28. 28. Let the meat rest for 5 minutes.
29. 29. Place the roasting pan with the vegetables and pan drippings on the stove.
30. 30. Bring the meat juices in the roasting pan to a boil.
31. 31. Deglaze the pan with white wine.
32. 32. Allow the liquid to reduce completely.
33. 33. Pour the soy cream into the pan.
34. 34. Simmer the sauce over medium heat for 3 to 4 minutes until creamy.
35. 35. Squeeze the juice from half a lemon (approx. 2 teaspoons).
36. 36. Season the sauce finally with salt, pepper, and the lemon juice.
37. 37. Serve the sauce together with the veal chop.

Nutrition per serving

• kcal: 596
• Protein: 55 g · Fett/Fat: 32 g · Carbs: 18 g