Photo: Veal Chops with Roquefort Butter Recipe
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
Directions
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
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By allynco_367390
great neck, NY
on June 18, 2012
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Wonderful!!! And yes, I used a thermometer.
By fishlinc
on October 14, 2011
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Excellent, simple recipe. This lets the veal chop stand without a smothering sauce, but adds the wonderful flavors of the blue cheese, butter and scallions. I cooked this with thinner veal chops - grilled on a hot grill for 3 minutes a side, and they were perfect. Used a few mesquite chunks on the grill for just a hint of smoke. We look forward to eating this again. Had extra roquefort butter - as we only cooked for 2 - so will try that on our next filet mignon!
By Hudson Pernod
Cape Coral, FL
on August 29, 2011
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I struggled with how to rate this recipe. We followed it to the letter. The good news: the roquefort butter was tasty and dressed up the chops. The bad news: the cooking times were way too long and our pricey veal was as dry as an overcooked pork chop. I will try this again but caution other viewers to use your own cooking sense or a thermometer rather than trusting these cooking times.
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