Grilled Stuffed Loin Veal Chops from The Mediterranean Kitchen by Joyce Goldstein

Name: Grilled Stuffed Loin Veal Chops from The Mediterranean Kitchen by Joyce Goldstein
Ingredients: ¼ cup unsalted butter; 1 large onion, cut into medium dice; ¼ cup mild goat cheese, such as Montrachet; ¼ cup diced prosciutto; 3 bunches Swiss chard (about 1 pound), cut into chiffonade (about 6 cups); 1 clove garlic, finely chopped (optional); Salt and freshly ground pepper Pinch freshly grated nutmeg (optional); ¼ cup fresh ricotta cheese (see Note); 2 cups Tomato Sauce; 2 tablespoons olive oil; 6 veal loin chops, ¾ to 1 pound each and about 1 inch thick, 2-inch-wide pocket cut in each

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This dish has in one bite all the flavors Italians love: tender veal, leafy Swiss chard, prosciutto, sweet onions, cheese, and tomato sauce. You may make the filling the day before and stuff the ch...

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Ingredients

¼ cup unsalted butter
1 large onion, cut into medium dice
¼ cup mild goat cheese, such as Montrachet
¼ cup diced prosciutto
3 bunches Swiss chard (about 1 pound), cut into chiffonade (about 6 cups)
1 clove garlic, finely chopped (optional)
Salt and freshly ground pepper Pinch freshly grated nutmeg (optional)
¼ cup fresh ricotta cheese (see Note)
2 cups Tomato Sauce
2 tablespoons olive oil
6 veal loin chops, ¾ to 1 pound each and about 1 inch thick, 2-inch-wide pocket cut in each