Loading Video...

Veal Chops with Roquefort Butter

  • Level: Easy
  • Total: 55 min
  • Prep: 10 min
  • Inactive: 30 min
  • Cook: 15 min
  • Yield: 8 servings
Save 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

  1. 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.
  2. 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.

Sage Veal Chops

Stuffed Veal Chops

Veal Chops with Peppers

Veal Chops with Peppers

Silky Veal Chops

Umbrian-Style Veal Chops

Veal Chop with Madeira Sauce

Grilled And Stuffed Veal Chop