Stuffed Veal Chops - serves 2

Preparation - 25 minutes

3 tbsp plain dried bread crumbs
5 small Calamata or black olives, pitted and chopped
2 sun-dried tomato halves (not packed in oil), finely chopped
1 tbsp each chopped fresh parsley and grated Parmesan cheese
1 1/2 tsp olive oil
1 small garlic clove, minced
2 veal loin or rib chops (5 ounces each)

In small mixing bowl combine all ingredients except veal; mix well until thoroughly combined. Set aside.
Preheat broiler. Using a sharp knife, cut along thick edge of each chop, making a pocket. Fill pocket of each chop with half of the bread crumbs mixture.
Arrange chops on rack in broiling pan and broil 6 inches from heat source, until cooked through, 5 minutes on each side.