SPINACH-STUFFED VEAL CHOPS

INGREDIENTS

  • 2 teaspoons finely chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 veal loin chops, about 340g each and 3cm to 4cm thick
  • Extra virgin olive oil

STUFFING

  • 1 tablespoon extra virgin olive oil
  • 1/2 cup finely chopped yellow onion
  • 2 teaspoons minced garlic
  • 2 plum tomatoes, cored, seeded, and chopped
  • 1 package (280g) frozen chopped spinach, defrosted and squeezed very dry
  • 3 slices prosciutto (about 55g), finely chopped
  • 1/2 cup coarsely grated cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

METHOD

  • 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 stuffing ingredients. Divide the stuffing into four portions.
  • 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 (180°C to 230°C), with the lid closed as much as possible, until cooked to desired doneness, 15 to 20 minutes for medium rare, turning once. Remove from the grill and allow to rest for 3 to 5 minutes. Serve warm.

PREP TIME

Prep time: 25 minutes
Grilling time: 15 to 20 minutes
Serves: 4

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