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Classic Stuffed Veal Chops

These special-occasion chops combine the classic flavours of bacon, shallots, garlic and fresh herbs, stuffed into tender Ontario milk-fed veal and grilled to perfection. Serve with roasted garlic mashed potatoes to soak up the flavourful sauce.

 4 Ontario veal chops (approximately 1-1/2 lbs (750 g) total)
 4 slices bacon, diced
 ½ cup (125 mL) finely chopped shallots
 2 cups (500 mL) diced mushrooms
 1 tbsp (15 mL) chopped garlic
 ¼ cup (50 mL) dry red wine
 ½ tsp (2 mL) each salt and pepper, divided
 ¼ cup (50 mL) chopped fresh parsley
 1 tbsp (15 mL) chopped fresh thyme
 1 tbsp (15 mL) cold butter, divided
 ¼ cup (50 mL) chopped shallots
 1 clove garlic, minced
 ¼ cup (50 mL) dry red wine
 ½ cup (125 mL) veal or chicken broth
 ¼ tsp (1 mL) salt and pepper

Make a pocket in each veal chop by using the tip of a sharp knife to cut into the fat side of each chop horizontally toward the bone. Move the knife around gently to form a pocket. Cover and refrigerate until ready to stuff.


In skillet over medium-high heat, cook bacon, stirring occasionally, for 5 minutes. Add shallots and mushrooms and cook until mushrooms are golden and bacon is crisp, about 10 minutes. Stir in garlic and cook one minute; stir in wine and cook until liquid has been absorbed, approximately 3 minutes. Season with half of the salt and pepper, parsley and thyme. Remove from skillet and let cool completely. Reserve skillet (do not clean) for sauce.


Preheat grill or BBQ to medium high. Divide stuffing into the pockets of the veal chops (approximately 1/3 cup (75 mL) in each); season with remaining salt and pepper.


Arrange chops on greased preheated grill. Grill for approximately 10 minutes on each side, or until a hint of pink remains. Transfer to platter and rest 10 minutes before serving.


Meanwhile, make sauce: In skillet, heat 2 tsp (10 mL) of the butter over medium-high heat; add shallots and cook, stirring often, until tender and starting to brown, about 8 minutes. Add garlic and cook one minute. Add red wine and let reduce by half. Add chicken stock and simmer until sauce slightly thickens. Add remaining butter and gently shake pan until butter has melted into the sauce and thickens slightly. Season with salt and pepper. Spoon sauce over chops and serve immediately.

Cook's Notes:

Makes 4 servings