Stuffed veal chops

The weather is nice and warm! It's time to prepare stuffed veal chops for the whole family, for an unforgettable first BBQ on the patio.


Sauté of mushrooms and veal chops

  • 4 veal chops
  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • 2 cloves of garlic, chopped
  • 1 shallot, finely chopped
  • 1 lb portobello mushrooms, chopped
  • ½ cup white wine
  • Traditional or Tomahawk Blend, as desired


Blue cheese sauce

  • 1 tbsp. olive oil
  • 2 shallots, chopped
  • ¼ cup white wine
  • 120g gorgonzola cheese
  • 1 cup chicken broth
  • ¼ cup of 35% cream
  • 1 spoonful of kneaded butter (known as beurre manié)



Sauté of mushrooms and veal chops

  1. Melt butter in oil and sweat garlic and shallot over medium-high heat.
  2. Add mushrooms and sauté for a few minutes.
  3. Deglaze with wine and reduce to dryness. Set aside and let cool.
  4. Open the veal chops from the side and stuff with the sautéed mushrooms.
  5. Close the opening with toothpicks.
  6. Coat chope with Traditional or Tomahawk Blend.
  7. Grill chops on BBQ over high heat, 3 minutes per side, and let cook gently until they are to your liking.


Blue cheese sauce

  1. In a small saucepan, sweat the shallots in the oil.
  2. Add wine, bring to a boil and let it reduce by half.
  3. Add cheese and let melt for a few minutes.
  4. Add broth and cream and cook over low heat for 4 to 5 minutes, stirring constantly.
  5. Add salt and pepper to the sauce.
  6. Bind with the kneaded butter and serve with the veal chops.


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