Veal Chops with Roquefort Butter

1. 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.

2. 2

   Add the scallions and mix until combined.

3. 3

   Cut a strip of parchment paper 4 1/2 inches wide and place the mixture on the short end of the paper.

4. 4

   Roll into a log about 1 inch in diameter, rolling the parchment paper around the butter mixture.

5. 5

   Chill.

6. 6

   Sprinkle both sides of the veal chops generously with salt and pepper.

7. 7

   Allow to sit at room temperature for 15 to 30 minutes.

8. 8

   Meanwhile, prepare a charcoal grill with hot coals.

9. 9

   When the coals are hot, grill the chops for 6 to 8 minutes on each side, until almost cooked through.

10. 10

    Remove to a platter and cover with aluminum foil.

11. 11

    Allow to rest for 15 minutes.

12. 12

    Serve with 1 or 2 slices of cold Roquefort butter on each chop.

* Per serving · 4 servings · Values may vary.

No additional tips available.