We tried a new recipe last night which I adapted from Food & Wine’s September 2007 issue that focused on Italy. If you’ve got no problem with eating veal, I’d suggest trying this. I made the entire dish on the grill.
2 veal loin chops (big, thick ones)
salt and pepper
2 slices of ham (deli variety)
2 slices of pecorino cheese
1 tablespoon butter (unsalted)
1/4 cup chicken stock
Execution: Preheat the grill to about 425. Using a paring knife, cut a deep pocket in each chop. Season the chops and pockets with salt & pepper. Tuck a slice of ham and chunk of cheese into each pocket. Heat a large skillet up with some olive oil and add the chops. Cook over a fairly high heat for a minute, add the butter, and continue browning that side, then flip and brown the other side. Transfer the chops to a baking sheet with a rim and roast for about 15 minutes, letting rest for 5 more when complete.
While those are roasting, add the chicken broth to the skillet and deglaze the pan. When the veal chops are plated, spoon this wonderful pan sauce over the tops for a special treat and serve at once.
Because the main dish was so rich in flavors I chose to serve with vegetables only. I steamed up some summer squash, purple haze carrots, and green beans. Numm!