Veal Chops with Roquefort Butter

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Wonderful!!! And yes, I used a thermometer.

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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!

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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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Made broiled lamb chops (my husband doesn't like veal, and used the roquefort butter on those... yum! I can see using the butter on various meats. Such an easy way to step it up a notch!

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My butcher didn't have rib chops so I used loin chops about 1 inch thick, worked out great and I substituted the Roquefort butter with garlic herb butter, it was delicious!! Ina never lets us down.