Stuffed Veal (or Pork) Chops
Serves 4

Accompany these chops with grilled squash & a simple pilaf or risotto if desired.

4 veal or pork chops, about 2 lbs. total, cut about 1 inch thick & trimmed of fat
2 oz. thinly sliced prosciutto
4 slices (1 oz. each) Fontina cheese
4 tsp. minced fresh sage or 1 tsp. dried sage
2 tsp. olive oil
2 tsp. balsamic or red wine vinegar
freshly ground pepper
sage leavesWith a sharp knife, cut a horizontal slit about 1 1/2 inches wide in each chop from the meaty side to the bone, widen slit near bone. Stuff a quarter of the prosciutto & 1 slice of the cheese deep into pocket of each chop. Sprinkle a quarter of the minced sage inside each pocket.

Combine oil & vinegar in a small bowl. Brush all over chops, sprinkle lightly with pepper. Arrange chops on cooking grate of charcoal grill, put down lid. Cook, turning once halfway through cooking time or till meat is done. (about 20-25 minutes, cut to test). Transfer to a platter or individual plates. Garnish with sage leaves if desired.