Veal Chops With Pesto-Stuffed Mushrooms

1. 1

   Trim fat from chops and place in a shallow dish.

2. 2

   For marinade, in a small bowl, combine wine, garlic, sage, Worcestershire sauce, and oil.

3. 3

   Pour over chops; close bag.

4. 4

   Marinate at room temperature for 15 minutes (or in the refrigerator for up to 24 hours, turning bag occasionally).

5. 5

   Drain chops, reserving marinade.

6. 6

   Sprinkle chopes with freshly ground pepper.

7. 7

   Grill chops on the rack of an uncovered grill directly over medium heat until desired doneness, turning and brushing once with marinade halfway through cooking.

8. 8

   (12 to 14 minutes for medium rare or 15 to 17 minutes for medium).

9. 9

   Meanwhile, carefully remove stems from mushrooms.

10. 10

    Brush mushroom caps with reserved marinade.

11. 11

    Place mushrooms, rounded sides up, on grill rack; grill for four minutes.

12. 12

    Turn rounded sides down; spoon some pesto into each mushroom.

13. 13

    Grill about four minutes more or until heated through.

14. 14

    Serve the mushrooms with the chops.

* Per serving · 4 servings · Values may vary.

No additional tips available.