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Рецепт Pan-Grilled Veal Chops with Tomato-Blue Cheese Butter and a Cherry Tomato Salad

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Pan-Grilled Veal Chops with Tomato-Blue Cheese Butter and a Cherry Tomato Salad
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  • mothers and grain fed. Other producers
  • replacement formula and grain has also been added to their diet as well. These changes have made a difference not
  • now has real character and flavor. The grass and the grains combined with the
  • cheese butter and grilled meat. I can
  • prepare asparagus with it. Here are the recipes:
  • Recipe for Pan-Grilled Veal Chops with Tomato-Blue Cheese Butter and
  • Cherry Tomato Salad from Bruce Aidells
  • Serves 4. (I made the entire recipe
  • because the Butter keeps for a good long time and is excellent on steak or pork
  • chops.)
  • 4 tbsp. (1/2 stick) unsalted
  • Butter, softened
  • 2 tsp. coarsely ground black pepper
  • 1 tsp. Aleppo Pepper ot ½ tsp.
  • Cayenne Pepper
  • 4
  • 1 ¼ to 1 ½ in. thick veal rib or T-bone Loin Chops (2 to 2 ½ lbs. total)
  • 1 Large Garlic Clove, cut in half
  • Salt and Freshly Ground Black
  • Pepper
  • For the Cherry Tomato Salad:
  • 1 Cup halved cherry or grape tomatoes
  • 1 tbsp. Finely chopped Shallots
  • 1 tbsp. Extra Virgin Olive Oil
  • 6 fresh Basil Leaves, in a
  • chiffonade (cut cross-wise into thin shreds
  • Salt and Freshly Ground Pepper
  • 1. Remove any rind, then pulse the blue
  • cheese in a food processor fitted with the metal blade until it has the texture
  • of coarse meal. Add the remaining ingredients and process to form a homogenous
  • paste. Spread a 12 by 8 inch piece of plastic wrap on a work surface and scrape
  • the butter onto the plastic wrap.
  • 2. Shape and roll the mixture into a log about 2
  • inches in diameter. Seal the butter in the wrap. Refrigerate until firm, at
  • least one hour or until ready to use. ( you can make the butter a day a head
  • and refrigerate it. Or you can freeze the butter and use it for up to two
  • months.)
  • 3. Rub the chops on both sides with
  • the cut sides of the garlic. Discard the garlic. Season the chops with
  • about ¼ tsp. salt and 1/8 tsp. pepper
  • per side. Set aside.
  • 4. Not more than 30 minutes before you
  • are ready to cook the veal chops, make the tomato salad. Toss the tomatoes, shallot, oil, vinegar and
  • basil together in a small bowl. Season
  • to taste with salt and pepper. Set aside. (I used Opal Basil for color.)
  • 5. Heat a large cast iron skillet over
  • high heat. Brush the chops with the olive oil and add them to the pan, making
  • and top each with a ¼ inch thick slice of Tomato-Blue Cheese butter. Let rest 5 minutes , loosely covered with

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 305g
Calories 692  
Calories from Fat 423 61%
Total Fat 47.61g 60%
Saturated Fat 17.17g 69%
Trans Fat 0.0g  
Cholesterol 158mg 53%
Sodium 1562mg 65%
Potassium 589mg 17%
Total Carbs 48.15g 13%
Dietary Fiber 4.6g 15%
Sugars 21.34g 14%
Protein 21.11g 34%
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