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Author Notes: I am fortunate to have a wonderful "international marketplace" a few miles down the road. Fruits, vegetables from all over the world, gathered in one spot make for great shopping. And the meat counter is to die for although a bit pricey. While there the other day, I stumbled upon beautiful veal rib chops at least an inch and a half thick and had to buy two of them with the intention of marinating and grilling. Well the weather is cold and the wind is blowing a bit and since I had sage, walnuts, mushrooms and bread decided to stuff them..They were fabulous!! —inpatskitchen
- 2 Bone in veal rib chops about 1 1/2 inches thick, butterflied and pounded a bit
- 2 large shallots, thinly sliced
- 3 tablespoons butter
- 4 large mushrooms, finely chopped
- 1 tablespoon fresh minced sage leaves
- 1/2 teaspoon dried rubbed sage
- About 1/8 ounce dried porcini soaked in one cup of hot water for about 30 minutes (save the liquid!)
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup toasted walnuts(8 to 10 minutes in a 350F oven), ground
- 1 1/2 cups bread crumbs made from day old bread
- 1 egg white
- A little salt and pepper for seasoning the stuffed chops
- 1/2 cup chicken broth
- Juice of 1/2 lemon
- In a skillet, saute the shallots and mushrooms in the butter for a few minutes. Add the 2 sages, salt, pepper and the soaked porcini which you have finely chopped(saving the liquid)
- Stir in the walnuts and bread crumbs and 1/2 cup of the porcini soaking liquid. Cool completely and then stir in the egg white.
- Open the butterflied chops and fill each with some of the stuffing and secure with toothpicks. You should have some stuffing left. Save it for the pan sauce.
- Season the stuffed chops on each side with a little salt and pepper. In a large oven proof skillet brown the chops on both sides in a little olive oil. Place the skillet in a 350F oven and roast for 40 to 45 minutes.
- Out of the oven remove the chops from the pan to let rest while you make the pan sauce. Place the skillet over medium heat and add the remaining stuffing, the rest of the porcini soaking liquid and the chicken broth. Bring up to the boil, stir in the lemon juice and divide the sauce among 2 dinner plates. Place a veal chop on each and enjoy!!
- This recipe was entered in the contest for Your Best Recipe with Walnuts
- This recipe was entered in the contest for Your Best Stale Bread
- This recipe was entered in the contest for Your Best Walnuts & Sage