Veal Chops with Gruyere and Prosciutto
4- 1”-inch-thick chops, veal
4 thin slices Gruyere cheese
4 slices prosciutto
1 sprig fresh rosemary
1 TBS chopped fresh rosemary
Coarse salt and pepper
Couple handfuls of smoking chips, soaked for about 1 hour
Prepare a charcoal or gas grill for medium-high, indirect cooking.
Prepare the chops by slicing a deep pocket into the loin end of the chop, about 2”-deep. Indies each pocket, place 1 slice of cheese and 1 slice of prosciutto. Secure edges with toothpicks. Brush chops with oil, using the rosemary sprig. Season with salt, pepper, and remaining chopped rosemary.
When grill is ready, place chops on the hot portion and sear for approximately 2-3 minutes. Move chops to cooler part of grill. Add wet chips to charcoal; cover, and continue grilling for about 10 more minutes, turning once. Thicker chops will take a bit longer.
Let chops rest for about 5 minutes before serving.