Stuffed Veal Chop

2 Good Size Veal Chops
4 Slices of Prosciutto Di Parma
4 Slices of Fontina Cheese
Salt
Black Pepper
Garlic Powder
Oregano
Extra Virgin Olive Oil

Preheat the oven to 400.

Butter fly the chops to make a pocket, but do not cut all the way through. Take 2 slices of prosciutto and fontina cheese, and layer it in the pocket. Close the pocket.

Rub the chop with olive oil, and season both sides, with Salt, pepper, garlic powder, and oregano. Repeat for each chop

Heat an oven proof skillet over moderate heat with olive oil, (enough to coat the skillet). Add the chops and sear each side for about 2-3 minutes per side. Transfer the skillet to the oven and let cook uncovered for 20-30 minutes. (20 minutes will render medium rare)

**Variation**
Sometimes, I'll put roasted red peppers in the pocket along with the prosciutto and cheese.