Veal Chops Stuffed with Gorgonzola & Walnuts

Total preparation and cooking time: 30 minutes

6 well-trimmed veal rib or loin chops, cut 1 inch thick
(approx. 8 ounces each)
Cheese Stuffing: 4 ounces Gorgonzola or blue cheese, crumbled
2 tablespoons butter, softened
2 tablespoons chopped walnuts, toasted
1 tablespoon snipped fresh chives

1. In small bowl, combine cheese and butter.
Add walnuts and chives; mix well.
Divide into 6 equal portions; set aside.

2. Cut 2-1/2-inch horizontal pocket through center
of large muscle in each veal chop;
insert 1 stuffing portion into each pocket.
Close pockets with small skewers or wooden picks.

3. Place chops on grid over medium, ash-covered coals.
Grill, uncovered, 12 to 14 minutes for medium doneness, turning once.

Makes 6 servings (serving size: 1/6 of recipe).

Cook's Tip:
To broil, place chops on rack in broiler pan so surface of meat
is 4 inches from heat. Broil 14 to 16 minutes for
medium doneness, turning once.

Nutrition information per serving: 267 calories; 26 g protein; 1 g carbohydrate;
17 g fat; 1 mg iron; 385 mg sodium; 122 mg cholesterol.
(Complete nutritionals available on request.)