4 slices fresh mozzarella, 1/2-inch thick
4 thin slices prosciutto, finely chopped
4 sage leaves, chiffonade
4 veal chops, 2 inches thick, with a pocket cut into side
4 cloves roasted garlic, smashed to a paste
1/4 tablespoon olive oil
3 tablespoons balsamic vinegar
Salt and pepper to taste