Stuffed Veal Chops with Marsala Pan Sauce


I think we can all agree that it can sound a littttle bit intimidating to cook meat that doesn't fall under the chicken or steak category. For some reason, I always thought it would be more difficult than it is, but once I gave it a shot I realized that it's actually just as easy!

Which is why you need to give these stuffed veal chops a try. The veal is so lean, cooks so quickly, and is a perfect flavor-match for the marsala. As if that wouldn't be good enough, these chops are also stuffed with a delicious mixture of spinach, mushrooms and FONTINA! A quick Marsala pan sauce brings this cheesy, rich (yet healthy!), cozy winter dinner together. Do yourself a favor and whip us some mashed potatoes or polenta for that extra sauce.

Let's get cooking!

The ingredients for the filling are really simple, but a great flavor combo. It's important to make sure your mushrooms and spinach are thinly sliced, and to shred the cheese yourself if possible, as it will melt much easier in the oven.

When you're ready to get your veal chops out, make sure they are patted dry (really get in there) and liberally salted and sprinkled with black pepper. Don't sweat it if they're not identical either, they will taste delicious either way.

To make those chops extra good...

Cooking the chops in the same pan that you make the sauce in is not only easy, but also ensures that rich, flavorful sauce you're going for.

Serve these atop your favorite side, finish with some extra thyme, and enjoy.

Stuffed Veal Chops with Marsala Pan Sauce

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.



Servings: 2

Stuffed Veal Chops

  • 1 tbsp butter
  • 1 cup mushrooms thinly sliced
  • 1 clove garlic minced
  • kosher salt and black pepper
  • 1 tbsp Marsala
  • 1 cup spinach finely chopped
  • ¼ cup fontina shredded
  • 2 10 ounce bone-in veal chops
  • 1 tbsp olive oil

Marsala Pan Sauce

  • 1 tbsp butter
  • 1 shallot chopped
  • 1 clove garlic minced
  • 1 tbsp fresh thyme chopped
  • 1 tsp fresh rosemary chopped
  • ⅓ cup Marsala
  • ½ cup chicken broth
  • ¼ cup whole milk
  • 1 tbsp parmesan cheese grated


Stuffed Veal Chops

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.

Marsala Pan Sauce

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.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

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