Mozzarella And Proscuitto Stuffed Veal Pepperonata

• 12 ounces veal loin chops
• 4 slices mozzarella cheese
• 4 slices proscuitto
• olive oil for brushing the chops
• salt
• pepper
• 1 red pepper cut into large dice
• 1 green pepper cut into large dice
• 1 onions medium, cut into medium dice
• 2 cloves garlic minced
• 1/4 cup capers
• 1 tablespoon red pepper flakes
• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 1/4 cup sugar
• 1/4 cup fresh basil chopped
• 2 tablespoons fresh parsley minced
• salt

1. Cut a slit into the loin portion of the chop.
2. Wrap a slice of the proscuitto around a slice of the cheese, and insert it into the slit in the veal.
3. Brush the chop on bothe sides with the oil and season.
4. Grill to desired doneness, about 4-5 minutes per side for medium rare.
5. Serve with a bit of the pepperonata spooned across the top.
6. For the Pepperonata:
7. Saute the peppers, onion, garlic, capers, red papper flakes in the oil over low heat until they begin to caramelise, about 20 to 25 minutes.
8. Add the vinegar and sugar and continue to cook for one more minute to incoporate.
9. Off the heat, add the fresh herbs and taste for seasoning.

veal loin chops, mozzarella cheese, olive oil, salt, pepper, red pepper, green pepper, onions, garlic, capers, red pepper, olive oil, balsamic vinegar, sugar, fresh basil, parsley, salt

Taken from www.yummly.com/recipe/Mozzarella-and-Proscuitto-Stuffed-Veal-Pepperonata-1692983 (may not work)