Made Veal Chops with Roquefort Butter

Taking a deep breath in for this post - it is long to write and it was long to cook but entirely worth it for this comment, "best meal we have had in the past year…can we have this every week?"  What a sweetie and the answer is, "yes" if I get to increase my grocery budget.  When I saw Ina make this on her latest Postcards from Paris episode, I had to give it a shot.  So $37 later with the purchase of two "chops" I was on my way.  Yes, you read that dollar amount correctly but I was already on my way and could not turn back.  So here we go…

4 tbsp. unsalted butter, at room temperature
2 oz. good Roquefort cheese
1 tbsp. chopped scallions
8 (1-inch-thick) veal chops
Kosher salt
Freshly ground pepper

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.  I actually used 2 ounces of blue cheese, which is comparable to the Roquefort.  Next time I will try the true french cheese.  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.  My perfectionism started to kick in and I was trying to flatten out the butter mixture so it would look like a stick of butter but clearly it was not happening.  So I just went with it and proceeded.  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 15-30 minutes.  I kept wanting to take more pictures of the raw meat, which is not typical but this is my favorite early evening lighting location in my kitchen.  Meanwhile prepare a charcoal grill with hot coals.  We have a gas grill and it worked fine but I would be curious to taste the difference in cooking over the coals. 

 When your grill is hot, grill the chops for 6-8 minutes on each side, until almost cooked through.  

Remove to a platter and cover with foil, allowing to rest for 15 minutes.  Serve with 1-2 slices of cold Roquefort butter on each.  You are going to want to slices of butter…I can assure you!

Potato Basil Puree was our side dish and equally as good in a non-meat way.  That post up next!!