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

Grilled Spinach-Stuffed Veal Chops

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 coarse salt
1/4 teaspoon ground pepper

 

Rub:

2 teaspoons chopped fresh rosemary
1/2 teaspoon coarse salt
1/2 teaspoon ground pepper

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.