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Veal Chops Stuffed with Cheddar, Fresh Thyme, Bay Leaf and Coarsely Ground Black Pepper
2013-08-06
https://www.metro.ca/userfiles/image/recipes/cote-veau-lait-farcie-cheddar-thym-laurier-mignonnette-poivre-5255.jpg
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Preheat the barbecue to high.Starting at the outer edge, make a cut in the thickest part of each chop through to the bone.Season the inside, garnish with a slice of cheese and a bay leaf.Secure with toothpicks or tie with butcher's string.In a salad bowl, mix the olive oil with the thyme, balsamic vinegar, coarsely ground black pepper and a little salt. When the marinade is well blended, baste the chops generously and let marinate for an hour.Place on the grill and cook each chop for 4 minutes per side, making a grid pattern. Then move the chops to the side of the grill where the temperature is lower, cook about 4 more minutes and serve.Place a few lettuce leaves in the centre of a serving plate and top with the veal chops.
4
Chef Ian Perreault
4
4
5
4
4 veal chops
4 slices medium cheddar cheese
4 bay leaves
1/4 cup (60 mL) extra-virgin olive oil
1/2 bunch fresh thyme, finely chopped
1 Tbsp. (15 mL) balsamic vinegar
2 Tbsp. (30 mL) coarsely ground black pepper
Salt and pepper to taste
Veal Chops Stuffed with Cheddar, Fresh Thyme, Bay Leaf and Coarsely Ground Black Pepper
-
![]()
Gluten-free
4
servings
0:25
Preparation
0:15
COOKING
1:40
TOTAL TIME
Ingredients
-
4
veal chops
-
4 slices
medium cheddar cheese
-
4
bay leaves
-
1/4 cup
(60 mL)extra-virgin olive oil
-
1/2 bunch
fresh thyme, finely chopped
-
1 Tbsp.
(15 mL)balsamic vinegar
-
2 Tbsp.
(30 mL)coarsely ground black pepper
-
Salt and pepper to taste
Preparation
Preheat the barbecue to high.
Starting at the outer edge, make a cut in the thickest part of each chop through to the bone.
Season the inside, garnish with a slice of cheese and a bay leaf.
Secure with toothpicks or tie with butcher's string.
In a salad bowl, mix the olive oil with the thyme, balsamic vinegar, coarsely ground black pepper and a little salt. When the marinade is well blended, baste the chops generously and let marinate for an hour.
Place on the grill and cook each chop for 4 minutes per side, making a grid pattern. Then move the chops to the side of the grill where the temperature is lower, cook about 4 more minutes and serve.
Place a few lettuce leaves in the centre of a serving plate and top with the veal chops.
Source :
Chef Ian Perreault
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
