Stuffed Veal Chops

This recipe calls for thick-cut chops. You can use double rib chops with a pocket for the aromatic herbs, vegetables, and cheese. These can be grilled or sautéed.

Serves: 4Hands-on: 15 minutesTotal: 25 minutesDifficulty: Medium

Serves: 4


  • 2 Tbsp. unsalted butter
  • 1⁄2 cup minced shallots
  • 2 Tbsp. chopped fresh rosemary
  • 2 tsp. dried basil or 1 Tbsp. chopped fresh basil
  • 1⁄2 tsp. ground coriander
  • 2 tsp. salt, divided
  • 1 1⁄2 tsp. ground black pepper, divided
  • 4 veal rib chops (1 1⁄2 inches thick), a pocket cut from the outside edge toward the bone in each
  • 4 slices mozzarella cheese
  • 4 thin tomato slices
  • 1⁄4 cup olive oil


  • Heat butter in a small skillet over medium heat. Sauté the shallots, rosemary, basil, and coriander in butter for 3 to 5 minutes. Remove from heat and add 1 teaspoon salt and 1⁄2 teaspoon pepper. Cool for 5 minutes.
  • Stuff the chops with herb mixture. Insert one cheese slice and one tomato slice into the pocket. Rub chops with olive oil and remaining salt and pepper.
  • Using an outdoor grill or broiler, sear the chops over high heat. Then, reduce heat to medium and cook for 4 to 5 minutes per side for medium chops or rare chops, depending on the thickness.