Serves: 4
Total Calories: 265

FOR THE STUFFING:
1 tablespoon extra-virgin olive oil
1/2 cup finely chopped yellow onion
2 teaspoons minced garlic
2 Italian plum tomatoes, cored, seeded, and chopped
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed very dry
3 slices prosciutto (about 2 oz), finely chopped
1/2 cup coarsely grated fontina cheese
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

FOR THE RUB:
2 teaspoons finely chopped fresh rosemary
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

4 veal loin chops, about 3/4 lbs each and 1 1/4 to 1 1/2 inches thick
extra-virgin olive oil

TO MAKE THE STUFFING: In a large sauté pan over medium heat, warm the olive oil and cook the onion until soft, 5 to 6 minutes. Add the garlic and cook for 1 minute more. Add the tomatoes and cook for 3 minutes, then add the spinach and cook for 2 minutes. Remove from the heat and allow to cool for 3 or 4 minutes, then add the remaining ingredients. Divide the stuffing into four portions.

TO MAKE THE RUB: In a small bowl combine the rub ingredients.

Trim the chops of any excess fat and cut a pocket in the side of each chop. Push the stuffing into the pockets and close with toothpicks. Lightly brush or spray the chops with oil and season with the rub. Allow to stand at room temperature for 20 to 30 minutes before grilling.

Grill over Direct Medium heat until medium rare, 15 to 20 minutes, turning once halfway through grilling time. Remove from the grill and allow to rest for 3 to 5 minutes. Serve warm.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 265
Calories from Fat: 159

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