Veal Chops Stuffed With Mascarpone, Pancetta, And Caramelized Onions

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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

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