Instructions: To make the Stuffing: In a large saute pan over medium heat, warm the olive oil and cook the onion until soft, 5 to 6 minutes. Add the garlic and cook for 1 minute more. Add the tomatoes and cook for 3 minutes, then add the spinach and cook for 2 minutes. Remove from the heat and allow to cool for 3 or 4 minutes, then add the remaining stuffing ingredients. Divide the stuffing into four portions.

To make the Rub: In a small bowl combine the rub ingredients.

Trim the chops of any excess fat and cut a pocket in the side of each chop. Push the stuffing into the pockets and close with toothpicks. Lightly brush or spray the chops with olive oil and season with the rub. Allow to stand at room temperature for 20 to 30 minutes before grilling.

Grill over Direct Medium heat until medium-rare, 15 to 20 minutes, turning once halfway through grilling time. Remove from the grill and allow to rest for 3 to 5 minutes. Serve warm.

This recipe yields 4 servings.

Wine Recommendation: Pair this Florentine-style grill with a red "Super Tuscan" (Sangiovese blended with Cabernet and/or Merlot). It will marry beautifully with the lean veal and the acidic tomato and spinach.

Beer Recommendation: Try something special, a moderately full-bodied, but ultimately refreshing Hefe Weizen. The strong yeast profile of this beer will impart a clove-like spiciness, a most exciting flavor-finish for the veal, pork, and vegetable combination.

Comments: The luscious stuffing keeps these chops juicy. To save time, ask the butcher to cut the pockets for you.

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