Title: Roasted stuffed veal chops
 Categories: E.
      Yield: 4 Servings
 
      2 ts Olive oil
      4 oz Pancetta, diced
    3/4 c  Minced yellow onions
      1 tb Plus 2 teaspoons chopped
           Garlic
           Salt
           Freshly ground black pepper
      4 oz Fromage Blanc
      1 tb Chiffonade fresh basil
      4    Double-cut veal loin chops
           (12 to 14 ounces each)
    1/4 c  Vegetable oil
      2 tb Minced shallots
    1/2 c  Chopped, peeled and seeded
           Fresh tomatoes
    1/2 c  Dry red wine
      1 c  Veal stock
      1 tb Finely chopped fresh parsley
           Leaves
      2 tb Chopped green onions, green
           Parts only
      1 tb Unsalted butter
 
  Preheat the oven to 400°F. In a sauté 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. Sauté
  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 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 set 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 minutes. 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.
  
  Yields: 4 servings
  
  E. LIVE #EMIB20