When it's a cold weekday night, you're craving something delicious (and feeling a little bit extra), but have less than an hour, these veal chops are the ideal dinner.
1. Preheat oven to 375 degrees.
2. In a medium skillet, melt 1 tablespoon butter over medium heat. Add the thinly sliced mushrooms and cook, undisturbed, for 2 minutes. Stir and cook for an additional 2 minutes until softened and lightly browned. Add garlic, kosher salt and black pepper and stir to combine, cooking for an additional 1-2 minutes until garlic is fragrant.
3. Add 1 tablespoon marsala and spinach and cook over medium heat until spinach is wilted. Remove from heat. Sprinkle in fontina cheese and toss to combine.
4. Pat veal chops dry and sprinkle liberally with salt and pepper. Using a sharp knife, cut a slit through the middle of each creating a pocket, leaving an inch on each edge. Carefully stuff each with the filling, using toothpicks if needed to secure the sides.
5. In an oven-safe large skillet, heat olive oil over high heat. Once very hot (nearly smoking) add the veal chops and sear on each side for 2-3 minutes until browned. Place the skillet into the oven and cook for 10 minutes until the veal chops reach an internal temperature of 145 degrees. Carefully remove the skillet from the oven and transfer the veal chops to a plate to rest. Remove the toothpicks if used and tent with foil.
1. Being careful of the handle, melt 1 tablespoon butter over medium heat. Add the chopped shallots, sautéing for 3-4 minutes. Add the garlic, thyme and rosemary and cook for an additional 30 seconds.
2. Increase the heat to high and add the marsala, scraping the bits from the bottom of the skillet. Cook until reduced by half, about 2 minutes. Reduce the heat to low and add the chicken broth and milk, cooking for 4-5 minutes until reduced slightly. Remove from heat and stir in parmesan.
3. Place the veal chops on a serving plate and top with sauce, sprinkling with additional thyme and kosher salt as needed. Serve immediately.