androidapplearrowcart-big-outlinecart-fullcheckchef-hatall-gridbullseyelightbulbcircle-mediumcircle-smallclockdownloaddownloadenlargefacebookinstagrammagnifiermenu-arrow-downpointerprintersharestartwitteruser-simpleyoutubescroll-indicator-firescroll-indicator-arrowscroll-indicator-arrowscroll-indicator-arrow

Spinach-Stuffed Veal Chops

Recipe from Weber's Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae

Fuel Type:

  • People

    Serves 4

  • Prep Time

    25 mins

  • Grilling Time

    15 to 20 mins

Ingredients
Instructions

the Ingredients

20151023095351 Row Redmeat 4

Stuffing

  • Completed step 1 tablespoon extra-virgin olive oil
  • Completed step ½ cup finely chopped yellow onion
  • Completed step 2 teaspoons minced garlic
  • Completed step 2 plum tomatoes, cored, seeded, and chopped
  • Completed step 1 package (10 ounces) frozen chopped spinach, defrosted and squeezed very dry
  • Completed step 3 slices prosciutto (about 2 ounces), finely chopped
  • Completed step ½ cup coarsely grated Fontina cheese
  • Completed step ½ teaspoon kosher salt
  • Completed step ¼ teaspoon freshly ground black pepper

Rub

  • Completed step 2 teaspoons finely chopped fresh rosemary leaves
  • Completed step ½ teaspoon kosher salt
  • Completed step ½ teaspoon freshly ground black pepper
 
  • Completed step 4 veal loin chops, each about 12 ounces and 1¼ to 1½ inches thick, trimmed of excess fat
  • Completed step Extra-virgin olive oil

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • In a large skillet over medium heat on the stove, warm the oil. Add the onion and cook until tender, about 4 minutes. Stir in the garlic and cook for 1 minute more. Add the tomatoes and cook for 3 minutes, stirring often. Add the spinach and cook until heated through, about 2 minutes. Transfer the mixture to a bowl and allow to cool until tepid. Stir in the remaining stuffing ingredients. Divide the stuffing into four equal portions.
  • In a small bowl combine the rub ingredients.
  • Cut a pocket in the side of each chop. Push the stuffing into the pockets and close with toothpicks. Lightly brush the chops on both sides with oil and season evenly with the rub. Allow to stand at room temperature for 15 to 30 minutes before grilling.
  • Prepare the grill for direct cooking over medium heat (350° to 400°F).
    Prepare the grill for cooking over medium heat (400°F).
  • Brush the cooking grates clean. Grill the chops over direct medium heat, with the lid closed, until cooked to your desired doneness, 15 to 20 minutes for medium rare, turning once. Remove from the grill and let rest for 3 to 5 minutes. Serve warm.
    Brush the cooking grates clean. Grill the chops over direct medium heat, with the lid closed, until cooked to your desired doneness, 15 to 20 minutes for medium rare, turning once. Remove from the grill and let rest for 3 to 5 minutes. Serve warm.
    Brush the cooking grates clean. Grill the chops over medium heat, with the lid closed, until cooked to your desired doneness, 15 to 20 minutes for medium rare, turning once. Remove from the grill and let rest for 3 to 5 minutes. Serve warm.

let's Gear up

Recommended Tools

let's Gear up

Recommended Tools

Recommended Tools carousel, use the previous and next arrows to navigate, or jump to any slide with the slide bullets.

Grill Brush

$10.99
MSRP
View Details

Barbecue Mitt

$9.99
MSRP
View Details

Apron

$11.99
MSRP
View Details

    More Red Meat recipes

    You May Also Like

    More Red Meat recipes

    You May Also Like