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INGREDIENTS

4 Double-cut veal loin chops;
2 ts olive oil
Black Pepper ; freshly ground
4 oz Fromage Blanc; see * Note
1 tb Unsalted butter
1 tb Chiffonade fresh basil
1 c Veal stock
2 tb Shallots ; minced
4 oz Pancetta; diced
1/2 c Peeled; seeded, chopped
1/2 c Dry Red Wine
1 tb Finely-chopped fresh parsley
3/4 c Minced yellow onions
Salt ; to taste
1/4 c Vegetable oil
1 tb Chopped garlic; plus
2 tb Chopped green onions; green
2 ts Garlic ; chopped
(12 to 14 oz ea)

Servings

INSTRUCTIONS

* Note: See the "Emerils Essence Information" and "Making Fromage Blanc" recipes which are included in this collection. Preheat the oven to 400 degrees. In a saute pan, over medium heat, add 1 teaspoon of olive oil. When the oil is hot, add the pancetta. Render until crispy, about 4 to 6 minutes. Add 1/2 cup of the onions. Saute for 2 minutes. Stir in 1 tablespoon of the garlic and remove from the heat, cool slightly. In a mixing bowl, stir the pancetta mixture and cheese together. Mix thoroughly. Season with salt and pepper. Stir in the basil. Using a sharp knife, cut a pocket into the side of each veal chop about 1 3/4 inches deep and 3 inches long. Season each chop, on the outside and in the pocket with Emerils Essence. Stuff each chop with 1/4 cup of the cheese mixture. Press the filling firmly into the pockets. Heat the vegetable oil in a large skillet over medium-high heat. Sear the chops for 4 minutes on the first side, being careful not to char them. The color should be a little darker than golden. Turn them over and sear the other side for 3 minutes. Line a baking sheet with parchment paper, reserving the pan and set the chops on the paper. Roast the chops for 10 minutes for medium-rare. Remove from the oven and let stand 5 minutes before serving with the sauce. In a small saute pan, heat the remaining olive oil. Add the remaining onions and cook, stirring, for 1 minute. Season with salt and pepper. Add the shallots, remaining garlic, and tomatoes and cook, stirring for 2 minutes. Add the wine and simmer for 4 minutes. Add the stock, parsley, and green onions and simmer until slightly thick, about another 5 minutes. Add the butter and stir to combine, about 20 seconds. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B20 broadcast 03-16-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 03-17-1998 Recipe by: Emeril Lagasse

NOTES

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Roasted Stuffed Veal Chops

4  Double-cut veal loin chops; 
2 ts olive oil 
  Black Pepper freshly ground
4 oz Fromage Blanc; see * Note 
1 tb Unsalted butter 
1 tb Chiffonade fresh basil 
1 c Veal stock 
2 tb Shallots minced
4 oz Pancetta; diced 
1/2 c Peeled; seeded, chopped 
1/2 c Dry Red Wine 
1 tb Finely-chopped fresh parsley 
3/4 c Minced yellow onions 
  Salt to taste
1/4 c Vegetable oil 
1 tb Chopped garlic; plus 
2 tb Chopped green onions; green 
2 ts Garlic chopped
  (12 to 14 oz ea)

* Note: See the "Emerils Essence Information" and "Making Fromage Blanc"  recipes which are included in this collection.    Preheat the oven to 400 degrees. In a saute pan, over medium heat, add 1  teaspoon of olive oil. When the oil is hot, add the pancetta. Render until  crispy, about 4 to 6 minutes. Add 1/2 cup of the onions. Saute for 2  minutes. Stir in 1 tablespoon of the garlic and remove from the heat, cool  slightly. In a mixing bowl, stir the pancetta mixture and cheese together.  Mix thoroughly. Season with salt and pepper. Stir in the basil. Using a  sharp knife, cut a pocket into the side of each veal chop about 1 3/4  inches deep and 3 inches long. Season each chop, on the outside and in the  pocket with Emerils Essence. Stuff each chop with 1/4 cup of the cheese  mixture. Press the filling firmly into the pockets. Heat the vegetable oil  in a large skillet over medium-high heat. Sear the chops for 4 minutes on  the first side, being careful not to char them. The color should be a  little darker than golden. Turn them over and sear the other side for 3  minutes. Line a baking sheet with parchment paper, reserving the pan and  set the chops on the paper. Roast the chops for 10 minutes for medium-rare.  Remove from the oven and let stand 5 minutes before serving with the sauce.  In a small saute pan, heat the remaining olive oil. Add the remaining  onions and cook, stirring, for 1 minute. Season with salt and pepper. Add  the shallots, remaining garlic, and tomatoes and cook, stirring for 2  minutes. Add the wine and simmer for 4 minutes. Add the stock, parsley, and  green onions and simmer until slightly thick, about another 5 minutes. Add  the butter and stir to combine, about 20 seconds. This recipe yields 4  servings.    Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -  (Show # EM-1B20 broadcast 03-16-1998) Downloaded from their Web-Site -  http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    03-17-1998    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (128g)
Recipe Makes: 4 servings

Calories: 423
Calories from Fat: 345 (82%)

Amt Per Serving		% DV

	Total Fat 38.4g	51 %
	Saturated Fat 15.5g	77 %
	Monounsaturated Fat 15.7g
	Polyunsanturated Fat 4.5g
Cholesterol 77.8mg		24 %
Sodium 693.3mg		24 %
Potassium 249.2mg		7 %
Total Carbohydrate 3.3g		1 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 3.3g
Protein 11.4g		16 %
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Calories per serving: 423

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