Spanish Stuffed Veal Chops (Recipe)

 

Ingredients

Four 300g (10oz) 25mm (1in) thick veal rib chops
Salt and freshly ground black pepper to taste
225g (8oz) sheep's cheese
125g (4oz) coarsely chopped pimento-stuffed green olives
1 bunch chervil, leaves chopped

Seps

1. Preheat the grill.  With a sharp knife, cut a 50mm (2in) wide horizontal pocket in the side of each chop.  The pocket should be about 38-50mm (1 1/2-2in) deep.  Season the chops lightly on each side with salt and freshly ground black pepper.

2. Remove the rind from the cheese and discard.  Cut the cheese into 6mm (1/4in) cubes.  Place the cheese, olives and chervil in a bowl and lightly season with salt and freshly ground black pepper; toss until evenly mixed.

3. Stuff each chop with about a quarter of the cheese mixture.  Secure closed with a toothpick if necessary.  Grill for about 3 minutes per side for medium-rare.  (Increase cooking time by 2-minute increments per side for each of medium, medium-well and well-done.)  Serve immediately.  Top with any remaining cheese and olive mixture.

Tips: The Vegetable Everyone Loves To Hate

Brussels Sprouts - a 60g (2oz) serving contains 2.6g of carbohydrates.  Brussels sprouts are believed to have been cultivated in 16th-century Belgium.  It is best to store unwashed sprouts in an airtight container for up to 3 days-any longer, and a strong, undesirable flavour will develop.  Brussels sprouts are a cruciferous vegetable, high in vitamins A and C and a good source of iron.