Grilled Veal Chops Stuffed with Mushrooms, Swiss Chard and Goat Cheese
We made these veal chops on the grill and used fresh Swiss Chard that my Mom grew in her garden (she has a great garden full of fresh vegetables and herbs all summer long). We served this with an heirloom tomato and mozzarella salad which served as a great light side, perfect for a summer meal. The veal chops are stuffed with Swiss Chard, mushrooms, and herbed goat cheese. Once they were done grilling I topped them with a mixture of mushrooms sautéed with red wine and combined with the remaining bit of goat cheese. We drank this meal with a bold Cabernet. The veal chops were such a hit that we ended up making them again for my brother and his girlfriend two days later. The recipe below is enough for three large veal chops so depending on how many people you have, adjust accordingly. Enjoy!
- 3 large Veal Chops
- 2 cups button mushrooms
- 1 1/2 cup Swiss Chard
- 2 cloves of garlic (minced)
- 4 oz goat cheese
- 1/2 cup red wine
- Olive Oil
- Sea Salt and Fresh Cracked Black Pepper
Heat a small sauté pan over medium heat. Finely chop 1 1/4 cup of the mushrooms and the Swiss Chard. Once the sauté pan is hot add some olive oil and then the mushrooms, Swiss Chard, and minced garlic. Sauté until the mushrooms are fully cooked, about 6 minutes. Remove from the heat. Place half of the goat cheese in a small bowl and top with the warm mushrooms and Swiss Chard from the stove, allowing the goat cheese to melt. Stir the ingredients making sure that the goat cheese is well combined and set aside. This is your stuffing mixture.
Reheat the sauté pan over medium heat. Take the remaining mushrooms and chop into large chunks. Add olive oil and the mushrooms to the pan and sauté for 2-3 minutes. Add the red wine and continue to sauté allowing the mushrooms to soak up most of the wine. In another small bowl add the remaining goat cheese and top with the red wine mushrooms and combine with a fork. Remember to always taste! At this point feel free to add a little bit more red wine or fresh herbs according to your preference…..whatever you think tastes best. (If adding fresh herbs I would recommend adding rosemary here) Set the red wine mushrooms aside. This will be used to top the veal chops once removed from the grill.
To prepare the veal chops cut a slit in the center of the chop creating a large pocket that will hold the stuffing. Season both sides of each veal chop with sea salt and fresh cracked pepper. Take a sip of wine and get ready to stuff! This part is a bit messy but very easy. Stuff each veal chop with the mushroom, Swiss Chard stuffing until full (as much stuff as you can get in there!). To secure the veal chops shut you can either tie kitchen string around the chops or use tooth picks (just make sure you remember to remove the tooth picks or string when removing from the grill).
Heat the grill on medium-high heat. Once the grill has reached temperature place the veal chops on the grill and close. Grill the chops for about 6 minutes on each side. Be sure to cut into the largest chop to check and see if it is cooked all the way through. Remember this is veal so it will still be fairly light in color. Once done remove the chops from the grill.
Sip some wine and plate your meal! Remove the toothpicks or kitchen string from the chops and place one on each plate. Top each one with large spoonful of the goat cheese and red wine mushrooms. We served this with an heirloom tomato and mozzarella salad with fresh lettuce and basil. Pour everyone a glass of wine and enjoy!