Grilled Spinach-Stuffed Veal Chops

Butterflied veal chops are filled with a prosciutto, spinach and tomato stuffing, coated with a spice rub and grilled.

Recipe Ingredients:

4 veal chops, butterflied

Stuffing:
1 tablespoon olive oil
2 cloves garlic, minced
1 small onion, minced
2 plum tomatoes, seeded and chopped
3 cups fresh spinach leaves, loosely packed
3 slices prosciutto, chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Rub:
2 teaspoons chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Cooking Directions:

1. In a large skillet, heat olive oil and sauté garlic and onion for about 5 minutes.
2. Add tomatoes and sauté for another 3 minutes; add spinach and cook just until wilted, about 1 to 2 minutes.
3. Remove from heat and add prosciutto, salt, and pepper. Divide into 4 portions; pile stuffing on one half of each veal chop. Fold other half over stuffing and secure shut with wooden picks.
4. Combine all ingredients for the rub and sprinkle over both sides of chops.
5. Grill the chops over direct medium heat for about 20 minutes for medium, turning once halfway through grilling time, or until until chops reach 160°F (70°C) for medium and 170°F (75°C) for well-done.

Makes 4 servings.