Veal Chops with Roquefort Butter

Veal Chops with Roquefort Butter

Ingredients
2 tbsp (30 mL) unsalted butter, at room temperature
1 oz (30 g) good Roquefort cheese
1/2 tbsp (7 mL) chopped green onions
4 veal chops, 1 inch (2.5 cm) thick
Kosher or coarse salt
Freshly ground pepper
Directions
Using an electric mixer with the paddle attachment, a hand-held blender, or a heavy wooden spoon, beat butter and cheese together until smooth
Mix in onions and roll into a log about 1 inch (2.5 cm) in diameter, using parchment paper or aluminum foil to help you roll. Place in freezer while you prepare meat (or freeze for later use).
Sprinkle chops with salt and pepper and let stand at room temperature for 15 minutes. Preheat broiler or grill, or a heavy skillet. Broil, grill or pan-fry chops for 6 to 8 minutes a side, until almost cooked through. Cover with aluminum foil and let rest for 10 minutes. Top with a slice of the flavoured butter and serve with vegetables and potatoes or noodles.

Source: Ina Garten, The Barefoot Contessa, Barefoot in Paris