Ingredients
3 T olive oil
4 T chopped shallots
½ cup (4 oz.) chopped mushrooms
1 oz. truffles, sliced
6 veal chops, about 1 ½” thick
Coarse grey sea salt and pepper
4 T olive oil
You will also need:
1 large saute pan
Sharp knife
Scissors
Butcher’s twine
Instructions
Preheat the oven to 425oF (218oC).
Heat 3 T of olive oil in the skillet and add the shallots. Saute over medium heat until the shallots are translucent. Add the mushrooms and saute for another 3-4 minutes until the mushrooms are cooked through. Remove from the heat and add salt and pepper to taste. Add the sliced truffles and mix together.
Cut a large slit on each side of the veal chops so that you can fill them. Stuff the veal chop with the truffle mixture. Using the butcher’s twine, tie each chop so that the stuffing stays inside. Rub the chops with olive oil to coat, then rub with coarse sea salt. Sprinkle with pepper. Set aside.
Heat the remaining olive oil in the same skillet you used earlier until the oil is hot. Add the stuffed veal chops and sear on one side for about 3 minutes until browned. Turn the chops over in the pan and sear for about two minutes. Move the pan to the hot oven and let the chops cook for about 10-12 minutes. Test for desired degree of doneness.
Remove the pan from the oven and take out the chops to rest on a platter. Let the chops cool for about 5 minutes and then remove the butcher’s twine. Serve with potatoes and braised vegetables.
Serves 6.