Grilled asiago veal chops with jalapeño-marsala sauce

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25 min


4 servings

* PLUS Barbecuing Time: 15 minutes


  • 4 Provimi veal loin chops , preferably 2-in. thick
  • 175 to 250 g asiago
  • 2 tsp dried sage leaves


  • To prepare jalapeño-marsala sauce, if using, see end of recipe.
  • Make a pocket in chops to hold cheese by placing chops bone-side down on a cutting board. Using point of a knife, slash through fat on side of chop, leaving an area at least 1 inch (2.5 cm) wide uncut on either side. Slice right through to bone. If a large piece of meat is on other side of bone, make a small pocket in that side also.
  • Slice cold cheese at least 1/3 inch (0.8 cm) thick. Then cut slices into pieces that will fit through slits in chops. Divide cheese into 4 portions. Pour sage onto a piece of waxed paper or a small plate. Take 1 piece of cheese and press into sage, turning to generously coat. (If sage will not adhere, dampen cheese.) Then press cheese through slit on 1 side of chop, gently pushing all the way to bone. Add more sage-coated cheese pieces, pushing to sides and back of both openings until you have placed about a quarter of cheese in 1 chop. To avoid cheese oozing out when chop becomes hot, make sure cheese pieces do not extend right to outside edge of chop. To help seal opening, wet edges of meat slits and press seam together. Repeat with remaining chops. Lightly oil surface of chops. Sprinkle with pepper. If not barbecuing right away, wrap well and refrigerate up to 1 day.
  • Before barbecuing, oil grill and heat barbecue to medium-high. Add chops. Barbecue with lid closed for 6 to 8 minutes per side for 1-1/2 inch (3.5 cm ) thick chops. If meat gives a little bit of resistance when you press it with your finger, it will be medium-rare. Place on dinner plates and pour a little jalapeño-marsala sauce over top.

Nutrition (per serving)

  • Calories
  • 424,
  • Protein
  • 36.2 g,
  • Carbohydrates
  • 14.9 g,
  • Fat
  • 19.4 g,
  • Sodium
  • 447 mg.

For true indulgence, ask your butcher to cut the chops 1-1/2 to 2 inches (3.5 to 5 cm) thick. Veal is very lean, so make sure not to overcook it.

Jalapeño-marsala sauce

Pour 1-1/2 cups (375 mL) marsala wine into a small saucepan. Add 1 seeded and finely diced jalapeño if you want kick in your sauce, but sauce is also good without jalapeño. Boil, uncovered, over medium-high heat until reduced to at least 1/2 cup (125 mL) to 3/4 cup (175 mL). This will take 10 to 15 minutes. Stir in 2 tablespoons (30 mL) balsamic vinegar and 1/2 tsp (2 mL) coarsely ground black pepper. Leave at room temperature until you drizzle over hot chops on dinner plates. Sauce can also be covered and refrigerated for several days. Just warm in microwave before drizzling over chops.