VEAL CHOPS STUFFED WITH GORGONZOLA & WALNUTS

Total preparation and cooking time:  30 minutes (Makes 6 servings)

Ingredients

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. 

Nutrition information per serving: 488 calories; 24 g fat (11 g saturated fat; 6 g monounsaturated fat); 272 mg cholesterol; 425 mg sodium; 1 g carbohydrate; 0.9 g fiber; 63 g protein; 13.5 mg niacin; 0.6 mg vitamin B6; 2.6 mcg vitamin B12; 2.6 mg iron; 25.0 mcg selenium; 10.3 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.