Grilled And Stuffed Veal Chop

Total Time:
40 min
20 min
20 min

8 servings

  • 8 thick veal chops, well trimmed
  • 8 thick slices Italian fontina cheese
  • 8 thin slices, prosciutto ham
  • Garlic pepper
  • Seasoning salt (recommended: Lawry's)
  • Store-bought steak sauce (recommended: Peter Luger's)
  • Preheat the grill to high.

  • Cut a pocket in the veal chops and stuff with 1 thick slice of Fontina cheese and one thin slice of Prosciutto. Seal with a toothpick. Season the chops with the garlic pepper and salt. Place on the hot grill and sear, about 3 to 4 minutes. Rotate once in between to achieve grill marks. Then flip the chops and do the same on the other side.

  • Remove from direct heat and put chops on the shelf of the barbecue. Baste with steak sauce and close lid. After about 5 minutes flip and baste the other side. Close lid for 4 or 5 minutes, or until the chops are fully cooked, when the internal temperature is 140 degrees F. Let rest for 3 to 5 minutes in a warm spot. Then serve immediately.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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