- Grilled Spinach Stuffed Veal Chops
-
- 4 veal chops, butterflied
-
- Stuffing:
- 1 tablespoon olive oil
2 cloves garlic, minced
1 small onion, minced
2 plum tomatoes, seeded and chopped
3 cups fresh spinach leaves, loosely packed
3 slices prosciutto, chopped
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper
-
- Rub:
- 2 teaspoons chopped fresh rosemary
1/2 teaspoon coarse salt
1/2 teaspoon ground pepper
-
- In a large skillet, heat olive oil and sauté garlic and onion for
about 5 minutes. Add tomatoes and sauté for another 3 minutes; add spinach
and cook just until wilted, about 1 to 2 minutes. Remove from heat and add
prosciutto, salt, and pepper. Divide into 4 portions; pile stuffing on one
half of each veal chop. Fold other half over stuffing and secure shut with
wooden picks. Combine all ingredients for the rub and sprinkle over both
sides of chops. Grill the chops over direct medium heat for about 20 minutes
for medium, turning once halfway through grilling time, or until until chops
reach 160*F (70*C) for medium and 170*F (75*C) for well-done.
- Makes 4 servings.