Stuffed Veal Chops

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Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 4 double-rib veal chops
  • 4 small thin slices of boiled ham
  • 4 slices of Gruyère cheese
  • Salt and freshly ground black pepper
  • Vegetable oil (about ¼ cup)
  • 4 shallots, minced
  • dry white wine (about ½ cup)
  • Parsley and chives, finely chopped


  1. Have the butcher split the meaty part of the chops all the way to, but not through, the bone.

  2. Preheat oven to moderate (350°F.).

  3. Place a slice of ham and a slice of cheese into the slit in each chop. Close the opening with food picks so it will not come open while cooking.

  4. Season the chops with salt and pepper and brown quickly in the oil in a heavy casserole. During the last few minutes of browning add the shallots.

  5. Pour around the chops one-quarter cup of wine or more if necessary to keep chops from sticking to the pan. Transfer the casserole to the oven. Bake, uncovered, for about forty-five minutes.

  6. Remove the chops to a serving platter and keep warm. Scrape the sides and bottom of the pan and add enough additional wine to make a sauce. Pour sparingly around the chops. Sprinkle with parsley and chives.

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