Stuffed Veal Chops

By á-30

Ingredients

• 1 1⁄4 7-ounce cup roasted red peppers (one-third 7-ounce jar), drained and chopped
• 3 3 3 tablespoons chopped fresh basil
• 4 4 1 10 rib chops, each 1 inch thick (about 10 ounces each)
• 2 2 2 ounces Fontina cheese, sliced
• 1 1⁄2 1⁄8 plus 1⁄8 teaspoon salt
• 1 1⁄2 1⁄8 plus 1⁄8 teaspoon coarsely ground black pepper
• 1 1 1 tablespoon olive oil
• 1 1 1 tablespoon balsamic vinegar
• 1 1⁄2 1⁄2 teaspoon Dijon mustard
• 4 4 4 ounces arugula, watercress, or baby spinach, tough stems removed

Preparation

Step 1

Prepare outdoor grill for direct grilling over medium-high heat.
In small bowl, mix roasted red peppers and 2 tablespoons chopped basil.
Pat veal dry with paper towels. Holding knife parallel to surface, cut a horizontal pocket in each chop. Tuck cheese slices into pocket of each chop, then stuff each with one-fourth of red-pepper mixture. Sprinkle chops with 1⁄2 teaspoon salt and 1⁄2 teaspoon pepper.
Place chops on grill and cook, turning once, until chops are lightly browned on both sides and just lose their pink color throughout, 10 to 12 minutes.
Meanwhile, in medium bowl, with wire whisk, mix oil, vinegar, remaining 1 tablespoon basil, mustard, remaining 1⁄8 teaspoon salt, and remaining 1⁄8 teaspoon pepper until blended. Add arugula to dressing bowl; toss until evenly coated.
To serve, spoon arugula mixture onto platter; arrange chops on top.
Makes 4 servings.
Prep: 15 minutes
Grill: 10 to 12 minutes