Stuffed Marinated Veal Chops

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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