Stuffed Veal Chops

Thick, juicy veal chops, stuffed with a mixture of creamy cheese, roasted peppers, and basil, sit atop a bed of spicy greens. The combination of warm chop and cool greens is a real winner. Use a small paring knife to cut the pocket so that it is deep but not wide.

PREP: 15 minutes GRILL: 10 to 12 minutes

MAKES: 4 main-dish servings

¼ cup store-bought roasted red peppers, drained and chopped

3 tablespoons chopped fresh basil

4 veal rib chops, 1 inch thick (about 10 ounces each)

2 ounces Fontina cheese, sliced

½ plus teaspoon salt

½ plus teaspoon coarsely ground black pepper

1 tablespoon olive oil

1 tablespoon balsamic vinegar

½ teaspoon Dijon mustard

4 ounces arugula, watercress, or baby spinach, trimmed

1. Prepare outdoor grill for direct grilling over medium-high heat, or lightly spray a ridged grill pan with nonstick cooking spray, then heat on medium until hot.

2. In small bowl, mix roasted red peppers and 2 tablespoons basil. Set aside.

3. Holding knife parallel to surface, cut a horizontal pocket in each chop. Tuck cheese slices into veal pockets; spread red-pepper mixture over cheese. Sprinkle veal chops with ½ teaspoon salt and ½ teaspoon pepper.

4. Place chops on hot grill rack or pan and grill, turning chops once, until they are lightly browned on both sides and just lose their pink color throughout, 10 to 12 minutes.

5. Meanwhile, in medium bowl, with wire whisk, mix oil, vinegar, mustard, and remaining 1 tablespoon basil, teaspoon salt, and teaspoon pepper; add arugula, tossing to coat.

6. To serve, spoon salad onto platter; arrange chops on top.

EACH SERVING: About 440 calories, 40g protein, 2g carbohydrate, 29g total fat (11g saturated), 181mg cholesterol, 655mg sodium