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This is a quick and easy way to cook veal chops. Enjoy this delectable dish with a glass of Greenwood Ridge Vineyards Merlot.
Veal Chops with Tarragon Butter
By Marilyn Tsai
4 tablespoons unsalted butter, softened
2 tablespoons Dijon mustard
2 tablespoons chopped fresh tarragon
olive oil for brushing
4 veal loin chops, approximately 1-inch thick, 8 ounces each
Salt and freshly ground black pepper
Cream the softened butter with Dijon mustard and chopped tarragon in a mixing bowl, season with a generous amount of freshly ground black pepper.
Brush both sides of each chop with olive oil and season with a salt.
Prepare the barbecue/grill to medium-hot heat. Cook the chops on the grill for 7-10 minutes, turning once. (Medium-rare meat will be slightly soft when pressed; medium meat will be springy and well done will be firm). Top each chop with 1 tablespoon of the tarragon butter and serve at once.