Veal Chops with Roquefort Butter

By aredden8

Ingredients

• 4 tablespoons (1/2 stick) unsalted butter, at room temperature
• 2 ounces good Roquefort cheese
• 1 tablespoon chopped scallions
• 8 (1-inch-thick) veal chops
• Kosher salt
• Freshly ground black pepper

Details

Servings 8
Preparation time 40mins
Cooking time 55mins
Adapted from foodnetwork.com

Preparation

Step 1

Directions
Watch how to make this recipe

Place the butter and Roquefort cheese in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until smooth. Add the scallions and mix until combined. Cut a strip of parchment paper 4 1/2 inches wide and place the mixture on the short end of the paper. Roll into a log about 1 inch in diameter, rolling the parchment paper around the butter mixture. Chill.

Sprinkle both sides of the veal chops generously with salt and pepper. Allow to sit at room temperature for 15 to 30 minutes. Meanwhile, prepare a charcoal grill with hot coals. When the coals are hot, grill the chops for 6 to 8 minutes on each side, until almost cooked through. Remove to a platter and cover with aluminum foil. Allow to rest for 15 minutes. Serve with 1 or 2 slices of cold Roquefort butter on each chop.

2004, Barefoot in Paris, All Rights Reserved

CATEGORIES:

Veal

Main Dish

Grilling

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