Chorizo Stuffed Veal Chop

  

  
While the last recipe I posted came from Twitter, this came from a more 20th century source of a food magazine.  This Food & Wine recipe actually appeared in October 2005.  I clip recipes I like and put them into a binder (three actually at this point).  In this case, I am now just getting around to making this recipe.  Tastes come and go and moods evolve with the seasons.  I do have several stuffed veal recipes and I finally focused on this one last weekend.  They are all similar, with a green base, in this case spinach, mushrooms, cheese, and herbs.  Many include a pork product like pancetta or prosciutto.  This recipe is unique in its inclusion of chorizo.  The recipe write-up describes it as luxurious and indeed, how could a recipe with veal, pork and cheese not be?  The original recipe suggested a crispy fried polenta.  I paired it with a traditional polenta.  I think either is a nice balance to the veal versus potato as the starch.  Serves 2.  Enjoy!
    
Ingredients:
2" length of thick Spanish chorizo
4 tbsp olive oil
2 white mushrooms, stemmed and thinly sliced
salt/pepper
1 medium leek, white parts only, sliced thinly crosswise
1 cup baby spinach
2 tbsp pecorino cheese, coarsely grated
2 thick veal chops
1/2 cup Pinot Noir
1 cup chicken stock
1 tbsp butter
    
Directions:
Preheat oven to 425 degrees F.  Bring a small saucepan of water to a boil.  Add the chorizo and simmer over low heat until softened, about 5 minutes.  Transfer chorizo to a plate and let cool.  Chop the chorizo into 1/4" cubes.  In a medium skillet, heat 2 tbsp of oil over medium heat.  Add the mushrooms, season with salt and pepper and cook until lightly browned, about 5 minutes.  Add the leaks, cover and cook, stirring occasionally, until softened, about 5 minutes.  Add the chorizo, stir and cook a minute longer.  Add the spinach, stir, and allow to wilt, about 3 minutes.  Transfer the stuffing to a bowl and let cool.  Stir in the cheese.
Cut the veal chops horizontally from the outside edge toward the bone to create to flaps.  Use a mallet to pound the flaps to about 1/4" thick.  Place portions of stuffing between the two flaps and then close the edges and seal with toothpicks pinned on the edge.  Heat 2 tbsp of oil in a skillet over medium high heat.  Add the stuffed chops and brown on one side, about 5 minutes.  Turn the chops and put the skillet in the oven to finish cooking, 5 to 8 minutes.  When the chops are done, remove to a plate and discard the excess fat from the skillet.  Deglaze the pan with the red wine, scraping up any browned bits.  Bring to a boil and reduce to 1 tbsp.  Add the chicken stock and simmer down by half.  Turn off the heat and whisk in the butter.  Plate the chops and drizzle the sauce on top.  Serve.