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Perfect Pairing

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


Serves 4


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.