Ingredients

• 4 slices fresh mozzarella, 1/2-inch thick
• 4 thin slices prosciutto, finely chopped
• 4 sage leaves, chiffonade
• 4 veal chops, 2 inches thick, with a pocket cut into side
• 4 cloves roasted garlic, smashed to a paste
• 1/4 tablespoon olive oil
• 3 tablespoons balsamic vinegar
• Salt and pepper to taste

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Instructions

1. Stuff each chop with 1 slice of mozzarella and 1/4 of the prosciutto and sage chiffonade and secure with toothpicks and place in a medium shallow baking dish.
2. Whisk together the garlic, olive oil and vinegar and pour over the veal chops. Cover and let marinate in the refrigerator for 2 hours.
3. Preheat grill. Remove chops from marinade and season with salt and pepper to taste. Grill the chops for 7 to 8 minutes on each side for medium doneness.