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

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.