I want to give a shout-out to our friend Nikki, today. A couple of weeks ago she tried out one of the recipes that I posted on my blog and repaid the favor by giving Yuseff a recipe for Blue Cheese Stuffed Pork Chops. One look at the picture and we knew that we had to make it for ourselves (even though Yuseff doesn’t eat pork and I don’t really like Blue Cheese all that much).
So– what did we do? We substituted the pork loin chop with veal loin chop. These two meats are fairly similar in taste and texture so anytime we find a pork recipe with a flavor combination that we’re interested in, we swap out the pork with some veal. There’s your fun fact for the day.
Blue Cheese Stuffed Veal Chop with Pears
Step 1: Cut a little slit through the center of each veal chop. Be cognizant of where the bones are (we were told by the butcher that there was no such thing as a boneless veal loin chop…?). Stuff each hole with 1 Tbsp of Blue Cheese. I used a little less than that in mine, since I’m not a huge fan and didn’t want to be overwhelmed
Step 2: Generously Salt & Pepper your veal chops. Be sure to rub the seasonings into the meat.
Step 3: Heat Olive Oil in a cast-iron pan and sear each side of the meat for several minutes. Then place it into a 400° oven until it reaches your desired doneness.
Serve the veal with the pears and a side of couscous and cubed zuchinni.
After we ate, we watched a documentary called Forks Over Knives, which promoted the benefits of a “whole foods/ plant-based diet.” Essentially– a vegan diet, although they only used the word “vegan” once during an interview. In any event, it was a pretty compelling argument and I was totally going to quit eating all animal products and refined sugars and oils. Until I remembered how freaking good the food that I just ate was. So, I may not be on that bandwagon just yet.