4 (10-ounce) veal chops, bone in
8 thin slices Fontina
4 slices thinly sliced pancetta
Sauteed mushrooms, recipe follows
2 tablespoons olive oil
Salt and pepper
1 shallot, thinly sliced
1 cup white wine
1 cup veal or chicken stock
2 sprigs fresh thyme
1 pound cremini mushrooms
2 ounces dried porcini mushrooms soaked in hot water for 30 minutes and chopped
3 tablespoons olive oil
2 cloves garlic, finely sliced
Salt and pepper
1 tablespoon finely chopped fresh thyme
Slice the mushrooms into 1/4-inch thick slices. Heat the oil in a large saute pan until almost smoking. Add the mushrooms, season with salt and pepper and cook until golden brown. Add the garlic and thyme and continue cooking for 2 minutes. Set aside and let cool.
Preheat oven to 400 degrees F.
Slice a slit horizontally in the side of each chop. Place 2 slices of fontina, 1 slice of pancetta and a quarter of the mushrooms in each opening. Season each chop on both sides with salt and pepper.
Heat the olive oil in a large saute pan until almost smoking. Sear the chops on both sides until golden brown. Place them in the oven and continue cooking for 5 to 7 minutes for medium doneness. Remove the chops to a plate.
Remove all but 1 tablespoon of the fat from the pan and place over high heat on the stove. Add the shallot and cook until soft. Add the wine and cook until reduced by half. Add the stock and cook until reduced by half. Add the fresh thyme and season with salt and pepper, to taste. Place the chops on a plate and pour the sauce over.