Kathie Oh's Recipe

Veal Chops stuffed w/ Gorgonzola and walnuts

Category: entrees

6 well-trimmed veal rib or loin chops, cut 1 inch thick (approx. 8 ounces each)

Cheese Stuffing:

4 ounces Gorgonzola or blue cheese, crumbled

2 tablespoons butter, softened

2 tablespoons chopped walnuts, toasted

1 tablespoon snipped fresh chives

Instructions
1. In small bowl, combine cheese and butter. Add walnuts and chives; mix well. Divide into 6 equal portions; set aside.
2. Cut 2-1/2-inch horizontal pocket through center of large muscle in each veal chop; insert 1 stuffing portion into each pocket. Close pockets with small skewers or tooth picks.
3. Place chops on rack in broiler pan so surface of meat is 4 inches from heat. Broil 14 to 16 minutes for medium doneness, turning once.
TO GRILL: Place chops on grid over medium, ash-covered coals. Grill uncovered, 12 to 14 minutes for medium doneness, turning once.