Veal Chops with Roquefort Butter
Source of Recipe
From "Barefoot in Paris" by Ina Garten
"The challenge of French cooking is how to make a sauce without the last-minute cooking. Flavored butters are a great option; they can be made days in advance or kept in the freezer for months. One or two slices on a grilled veal chop makes a delicious sauce as the butter melts onto the warm chop."
List of Ingredients
◦ 4 tablespoons (½ 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
Place the butter and Roquefort cheese in the bowl of an electric mixer fitted with paddle attachment and mix on medium speed until smooth. Add the scallions and mix until combined. Cut a strip of parchment paper 4 ½ 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 one or two slices of cold Roquefort butter on each chop.