Stuffed Veal Chops
Instructions:
Thick, juicy veal chops, stuffed with a mixture of creamy cheese, roasted peppers, and basil, sit atop a bed of spicy greens. The combination of warm chops and cool greens is a real winner. Use a small paring knife to cut the pocket so that it is deep but not wide. 1â„4 cup roasted red peppers (one-third 7-ounce jar), drained and chopped 3 tablespoons chopped fresh basil 4 veal rib chops, each 1 inch thick (about 10 ounces each) 2 ounces Fontina cheese, sliced 1â„2 plus 1â„8 teaspoon salt 1â„2 plus 1â„8 teaspoon coarsely ground black pepper 1 tablespoon olive oil 1 tablespoon balsamic vinegar 1â„2 teaspoon Dijon mustard 4 ounces arugula, watercress, or baby spinach, tough stems removed
Makes 4 servings. Prep: 15 minutes Grill: 10 to 12 minutes
- Prepare outdoor grill for direct grilling over medium-high heat.
- In small bowl, mix roasted red peppers and 2 tablespoons chopped basil.
- Pat veal dry with paper towels. Holding knife parallel to surface, cut a horizontal pocket in each chop. Tuck cheese slices into pocket of each chop, then stuff each with one-fourth of red-pepper mixture. Sprinkle chops with 1â„2 teaspoon salt and 1â„2 teaspoon pepper.
- Place chops on grill and cook, turning once, until chops are lightly browned on both sides and just lose their pink color throughout, 10 to 12 minutes.
- Meanwhile, in medium bowl, with wire whisk, mix oil, vinegar, remaining 1 tablespoon basil, mustard, remaining 1â„8 teaspoon salt, and remaining 1â„8 teaspoon pepper until blended. Add arugula to dressing bowl; toss until evenly coated.
- To serve, spoon arugula mixture onto platter; arrange chops on top.