Grilled Stuffed Loin Veal Chops

Preparation info
  • Serves


    • Difficulty


Appears in

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.



  • ¼ cup unsalted butter
  • 1 large onion, cut into medium dice
  • 1 clove


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 a