Veal Chops Stuffed with Mascarpone, Pancetta, and Caramelized Onions

Ingredients

• 2 teaspoons olive oil
• 4 ounces pancetta
• diced
• 2 cups coarsely chopped yellow onions
• 1 tablespoon plus 2 teaspoons minced garlic
• 1 tablespoon plus 1 teaspoon minced fresh thyme
• 8 ounces mascarpone cheese
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 bone-in
• double-cut veal loin chops
• 12 to 14 ounces each
• 2 teaspoons Essence
• recipe follows
• 2 tablespoons vegetable oil
• 1 1/2 tablespoons unsalted butter
• 1/3 cup minced shallots
• 1/2 cup dry red wine
• 1 1/2 cups veal stock
• 1 tablespoon chopped fresh parsley leaves
• 1 cup water
• 1 cup orange juice
• 1/2 onion
• chopped
• 1 bunch asparagus (about 16 spears)
• trimmed
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Instructions

No instructions listed