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Fines-Herbes Butter: In small saucepan over medium-high heat, boil shallots, anchovies, garlic and wine until about 2 tsp/10 mL liquid remains; transfer to bowl and let cool. Add butter, chervil (if using), chives, parsley, tarragon and salt to shallot mixture; with fork, mash and beat together until smooth. Set aside and keep cool.
Sprinkle chops with pepper and salt; brush with oil. Grill over high heat until just pink in centre, about 10 minutes. Transfer to warmed serving platter; let stand for 3 minutes. Spoon one-quarter of Fines-Herbes Butter over each chop.
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