Ingredients
- Stuffing:
- 1 T. olive oil
- 1/2 c. onion, finely chpd
- 2 tsp garlic, minced
- 2 plum tomatoes, cored, seeded and chpd
- 10 oz fresh baby spinach
- 3 slices prosciutto (about 2 oz), finely chpd
- 1/2 c. fontina cheese, coarsely grated
- 1/2 tsp kosher salt
- 1/4 tsp fresh ground pepper
- Rub:
- 2 tsp fresh rosemary, finely chpd
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground pepper
- 4 veal or pork chops, about 3/4 pound each and 1 1/4- 1 1/2" thick
- olive oil
Preparation
Step 1
Stuffing:
In a large saute pan over medium heat, heat olive oil and cook the onion until soft, about 5-6 minutes. Add the garlic and cook for 1 more minute. Add the tomatoes and spinach and cook for about 5 minutes. Remove from the heat and allow to cool for 3-4 minutes, then add the remaining stuffing ingredients. Divide into 4 equal portions.
Mix all rub ingredients and set aside.
Trim the chops of any excess fat and cut a pocket in the side of each chop. Push the stuffing into the pockets and close with toothpicks. Lightly brush the chops with olive oil and season with the rub. Allow to stand at room temp for 20-30 minutes.
Grill over Direct Medium heat until medium rare, 15-20 minutes turning once half way through. Remove from grill and allow to rest for 5-10 minutes.