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Veal Chops Stuffed with Cheddar, Fresh Thyme, Bay Leaf and Coarsely Ground Black Pepper https://www.metro.ca/userfiles/image/recipes/cote-veau-lait-farcie-cheddar-thym-laurier-mignonnette-poivre-5255.jpg PT25M PT15M PT1H40M
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.
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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

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

Rate this recipe
4 Votes
  • Gluten-free
4
servings
0:25
Preparation
0:15
COOKING
1:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    veal chops
  • 4 slices
    medium cheddar cheese
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    400 g SHREDDED CHEESE 320 g SELECTED VARIETIES

    15 AIR MILES® Bonus Miles when buying 2


    IRRESISTIBLES ARTISAN OLD WHITE CHEDDAR CHEESE AGED 2 YEARS

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    400 g


    MASTRO, SAN DANIELE OR MAPLE LODGE SLICED DELI MEAT OR ARLA SLICED CHEESE

    MASTRO, SAN DANIELE OR MAPLE LODGE SLICED DELI MEAT OR ARLA SLICED CHEESE

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    100 - 175 g, SELECTED VARIETIES


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    REGULAR, DELI CUT, 10.18/lb OR CHEVALIER BRIE TRIPLE CRÈME CHEESE DELI CUT, 9.96/lb OR AGROPUR 3 YEAR OLD GRAND CHEDDAR DELI CUT, 9.28/lb


  • 4
    bay leaves
  • 1/4 cup
    (60 mL)
    extra-virgin olive oil
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    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

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    500 ml SELECTED VARIETIES


  • 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
Imprimer ma sélection

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.

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