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

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

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 a