Veal Chops with Spinach
- For the veal chops
- 4 Veal chops (each 6 ounces)
- freshly ground peppers
- 2 teaspoons chopped Sage
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 tablespoons ham
For the spinach, trim the spinach leaves, rinse and cook in a saucepan over high heat until wilted. Remove, drain and very coarsely chop.
Peel and chop garlic and shallot. Heat oil in a pan, add the shallot and garlic and sauté until soft. Break gorgonzola into pieces and stir in the pan until melted, then add the spinach, mix well and season with nutmeg.
For the veal chops, season the veal with salt and pepper. Heat the butter and olive oil in a large pan and sear the veal chops on each side for 2-3 minutes. Remove from the pan, wrap in aluminum foil and keep warm.
Add diced ham to the pan and fry briefly over high heat.
Arrange the veal chops on plates with the spinach and serve sprinkled with the diced ham and rosemary.