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

Spinach-Stuffed Veal Chops

  • People

    Serves 4

  • Prep Time

    25 mins

  • Grilling Time

    15 to 20 mins

Serves 4
Prep Time
25 mins
Grilling Time
15 to 20 mins

the Ingredients

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


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


  • 01 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.
  • 02 In a small bowl combine the rub ingredients.
  • 03 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.
  • 04 Prepare the grill for direct cooking over medium heat (350° to 450°F).
  • 05 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.

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