Recipe for Mushroom Stuffed Veal Chops

Mushroom Stuffed Veal Chops

Ingredients

.....Vegetable cooking spray
.....1 (8 ounce) package presliced fresh mushrooms
.....1/2 cup water
.....1/2 cup Chablis or other dry white wine
.....3 tablespoons minced fresh thyme, divided
.....1/2 teaspoon beef flavored bouillon granules
.....6 (6 ounce) loin veal chops (3/4 inch thick)
.....1/2 teaspoon freshly ground pepper
.....1 cup water
.....Fresh thyme sprigs

Preparation

Coat a large nonstick skillet with cooking spray; place over medium high heat until hot. Add mushrooms; saute until tender. Add 1/2 cup water, wine, 2 tablespoons thyme, and bouillon. Bring to a boil; cook over medium high heat 12 minutes or until liquid is reduced to 2 tablespoons.

Trim fat from veal chops. Cut each chop crosswise to, but not through, the center, leaving side connected along bone.

Stuff mushroom mixture evenly into pockets of chops, and secure openings with wooden picks. Sprinkle remaining 1 tablespoon minced thyme and pepper evenly over chops.

Place chops on a rack in a roasting pan coated with cooking spray. Coat surface of chops with cooking spray. Pour 1 cup water in roasting pan. Bake, uncovered, at 325 degrees for 40 minutes or until veal is tender. Let stand 10 minutes. Transfer chops to large serving platter; garnish with fresh thyme sprigs, if desired.

Yield: 6 servings