Veal Chops - Spinach Stuffed

By Taraespo

John's specialty and worth the price of the veal!

Ingredients

• Stuffing:
• 4 veal loin chops, about 3/4 lbs each
• 1 1/4 - 1 1/2 about 1 1/4 - 1 1/2 each
• Olive oil
• 1 T. olive oil
• 1/2 cup onion, finely chpd
• 2 garlic cloves, finely chpd
• 2 plum tomatoes, chopped
• 1 pkg frozen spinach, defrosted and squeezed dry
• 3 slices prosciutto (about 2 oz) finely chpd
• 1/2 cup fontina cheese, coarsley grated
• 1/2 tsp kosher salt
• 1/4 tsp ground pepper
• Rub:
• 2 tsp fresh rosemary, chpd
• 1/2 tsp salt
• 1/2 tsp pepper

Preparation

Step 1

Stuffing:
In large pan over medium heat, saute onion in olive oil for about 5 minutes until transulucent. Add garlic and cook 1 more minute. Add tomatoes and cook 3 minutes then add spinach and cook 2 minutes. Remove from heat and cool for about 5 minutes, then add remaining ingredients and divide into 4 portions.

Combine all ingredients for rub, trim chops of excess fat and cut pocket into side of chop. Push stuffing into pocket and close with toothpicks. Lightly brush with olive oil and season with rub. Allow to stand at room temp for 20-30 minutes before grilling.

Grill over medium direct heat until medium rare, 15-20 minutes turning once halfway through grilling time. Remove from grill and allow to rest for 5 minutes.