Grilled Stuffed Loin Veal Chops

Preparation info

  • Serves

    6

    • Difficulty

      Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

This dish has in one bite all the flavors Italians love: tender veal, leafy Swiss chard, prosciutto, sweet onions, cheese, and tomato sauce. You may make the filling the day before and stuff the chops just before you cook them.

Ingredients

Filling

  • ¼ cup unsalted butter
  • 1 large onion, cut into medium dice
  • 1 clove garlic, finely chopped (optional)
  • 3 bunches Swiss chard (about 1 pound), cut into chiffonade (about 6 cups)
  • ¼ cup diced prosciutto
  • ¼ cup mild goat cheese, such as Montrachet
  • ¼ cup fresh ricotta cheese (see Note)
  • Salt and freshly ground pepper Pinch freshly grated nutmeg (optional)
  • 6 veal loin chops, ¾ to 1 pound each and about 1 inch thick, 2-inch-wide pocket cut in each
  • 2 tablespoons olive oil
  • 2 cups Tomato Sauce

Method

Prepare the filling: Melt the butter in a large heavy sauté pan over medium heat. Add the onion and cook until translucent, about 7 to 10 minutes. Add the garlic if using for the last 2 minutes of cooking. Add the Swiss chard and cook until wilted, 2 to 3 minutes. Drain the chard mixture and squeeze out as much moisture as possible. Then finely chop the mixture and combine with the prosciutto and cheeses in a mixing bowl. Season to taste with salt and pepper, and nutmeg if using. Refrigerate until cold and firm.

Stuff each chop with 2 to 3 tablespoons filling.

Heat the grill or broiler. Brush the chops lightly with oil and sprinkle lightly with salt and pepper. Grill or broil until the meat is medium-rare and the filling hot, 5 to 6 minutes each side.

Heat the tomato sauce to simmering. Spoon the sauce over the chops and serve with fried potatoes or baked polenta.