Veal Chops Stuffed with Cheddar, Fresh Thyme, Bay Leaf and Coarsely Ground Black Pepper

Preparation:	25 min
Marinating/Waiting:	1 h
Cooking:	15 min
Total:	1 h 40 min

4
servings

Category:	Meats and substitutes
Subcategory:	Veal
Source:	Chef Ian Perreault

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Recipe of : Veal Chops Stuffed with Cheddar, Fresh Thyme, Bay Leaf and Coarsely Ground Black Pepper

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Recipe ingredients

4 veal chops
4 slices of medium cheddar cheese*
4 Irresistible bay leaves*
¼ cup (60 mL) Irresistible extra-virgin olive oil*
½ bunch fresh thyme, finely chopped
1 Tbsp. (15 mL) Irresistible balsamic vinegar*
2 Tbsp. (30 mL) Irresistible 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.

Suggestion

Traditionally, grilled meats are not served with a sauce. A nice enhancement is to serve them with a flavoured oil or herb butter.

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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