Veal Chops Stuffed with Gorgonzola & Walnuts
Who could believe that a gourmet dinner was possible in just 30 minutes that would offer up a whole lot of flavor and nutritional value? It's true! With these gorgonzola and walnut-stuffed veal chops, dinner perfection is only a half hour away. This unique veal recipe is a keeper.
6 well-trimmed veal rib or loin chops, cut 1 inch thick (approx. 8 ounces each)
4 ounces Gorgonzola or blue cheese, crumbled
2 tablespoons butter, softened
2 tablespoons chopped walnuts, toasted
1 tablespoon snipped fresh chives
In small bowl, combine cheese and butter. Add walnuts and chives; mix well. Divide into 6 equal portions; set aside.
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.
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.
Nutritional Information Per Serving
272 mg cholesterol; 0.9 g fiber; 6 g monounsaturated fat; 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.