1. In small bowl, combine cheese and butter. Add walnuts and chives; mix well. Divide into 6 equal portions; set aside.
2. Cut 2-1/2 inch horizontal pocket through center of large muscle in each veal chop; insert 1 stuffing portion into each pocket. Close pockets with small skewers or tooth picks.
3. Place chops on rack in broiler pan so surface of meat is 4 inches from heat. Broil 14 to 16 minutes for medium doneness, turning once.
To Grill: Place chops on grid over medium, ash-covered coals. Grill uncovered, 12 to 14 minutes for medium doneness, turning once.
Nutrition information per serving: 488 calories; 24 g fat (11 g saturated fat; 6 g monounsaturated fat); 272 mg cholesterol; 425 mg sodium; 1 g carbohydrate; 0.9 g fiber; 63 g protein; 13.5 mg niacin; 0.6 mg vitamin B6; 2.6 mcg vitamin B12; 2.6 mg iron; 25.0 mcg selenium; 10.3 mg zinc. This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.