Chili Rubbed Veal Loin Chops With Green Chile Butter Recipes
VEAL CHOPS WITH ROQUEFORT BUTTER
Steps:
- 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.
- 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.
RED CHILE GLAZED VEAL CHOP
Provided by Food Network
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oil in saucepan. Add the first 4 ingredients. Cook until soft. Add the cider and reduce to 1/4 cup. Add honey and stock. Let it simmer until reduced to 1/2 and puree, then pass through a fine chinoise and season with salt and pepper. Set aside.
- Season the veal chops with salt and pepper. Brush them with olive oil and grill on medium heat until medium rare. When almost done, brush them with the red chile glaze.
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