1 cup broccoli florets, in pieces no larger than 1/2-inch
1 cup canned Italian plum tomatoes, (preferably San Marzano)
5 ounces Taleggio cheese, sliced thin
4 slices imported Italian Prosciutto, sliced thin
4 bone-in veal rib chops, each about 10 ounces and 1-inch thick
3 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter
⅔ cup dry white wine
8 fresh sage leaves
freshly ground pepper
1⅓ cups chicken stock, or canned reduced-sodium chicken broth
Cook the broccoli florets in a medium saucepan of boiling salted water until tender but still bright green, about 4 minutes. Drain the broccoli and rinse under cold water until cool. Drain thoroughly.
Pass the tomatoes and their liquid through a food mill fitted with the fine disc or blend them in a food processor or blender, using quick on/off pulses, just until smooth. (Over blending the tomatoes will incorporate air into them and turn them pink.)
Make 4 more or less even stacks with the cheese slices and cover each with a folded slice of prosciutto. Lay the asparagus pieces along one edge of the stack. Roll the cheese and prosciutto around the asparagus pieces into a neat and compact roll. Set the rolls aside.
Lay a veal chop flat on a cutting board. Make a horizontal cut through the meat all the way to the bone. With the smooth side of a meat mallet gently pound each side until the veal is about 3/8 inch thick. Place a cheese roll over one side of the butterflied veal chop, close to the bone. Fold the other side of the chop over the filling and tuck it underneath. Pull the ends of the bottom flap up, and fasten with a toothpick. Press the stuffed chops gently to flatten them slightly. Repeat with the remaining chops and cheese rolls. Season the stuffed chops with salt and pepper, then dredge them in flour to coat all sides lightly.
Heat the oil and 2 tablespoons of the butter in a large, heavy skillet over medium heat until the butter is light brown. Add the chops to the pan and cook until the underside is golden, about 4 minutes. Turn the chops, scatter the sage leaves around them and cook until the second side is golden, about 3 minutes. Remove the chops from the pan and drain the fat, reserving the sage leaves.
Return the chops to the pan, pour in the wine and add the remaining 2 tablespoons butter. Bring to a boil and cook until the liquid is reduced by half, about 5 minutes. Stir in the tomatoes, bring to a boil, then pour in the stock. Bring to a boil, lower the heat so the sauce is simmering and cook, covered, until no trace of pink remains near the bone and the sauce is syrupy, about 12 minutes. Turn the chops and baste them with the sauce several times as they simmer.
The chops can also be cooked in the oven: Preheat oven to 375 degrees F. After adding stock to the pan, set the uncovered pan in a hot oven and bake, basting periodically for 15 minutes.
Transfer the chops to warm plates and spoon some of the sauce over each.
For a clearer sauce, strain it as you spoon it over the chops.
Snap off the tough ends of the asparagus spears. Peel the stalk up to the tips and cut them into 1-inch lengths, leaving the tips intact. Cook the asparagus pieces in a small saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain the asparagus and plunge it into a bowl of cold water. Let stand until chilled. Drain the asparagus thoroughly. Prepare the veal chops as described above, substituting Fontina for the Taleggio and the cooked asparagus for the broccoli.