Try this Grilled Veal Chop with Roquefort Butter recipe, or contribute your own.
Suggest a better descriptionPut the butter, half the Roquefort, the garlic and a few drops of Tabasco in a mixer with a beater attachment. Blend until completely homogenized. Blanch the parsley leaves for 5 seconds in boiling water. Refresh in cold water, dry and chop coarsely. Beat the parsley into the butter mixutre. Crumble the remaining Roquefort and fold into the butter mixtre. Shape the butter into a roll, wrap up in clingfilm and chill. Pre heat a cast iron ridged griddle pan and preheat the oven to 180?C/350F/gas mark 4. Season the chops, brush with a little oil and mark both sides on the griddle to give an attractive cross hatched pattern. Place in a large roasting pan, transfer to the oven and cook for 15 minutes. This will give you a good pink chop. If you prefer it well cooked, leave for 5 minutes longer. Remove from the oven and allow to rest for 15 minutes in a warm place. Put a chop on each plate and garnish with a couple of slices of the Roquefort butter and a lemon wedge. Chips are definitely the best thing to have with this dish, roast tomatoes come a close second. Follow with a green salad.
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Serving Size: 1 Serving (412g) | ||
Recipe Makes: 4 | ||
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Calories: 1269 | ||
Calories from Fat: 1025 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 113.9g | 152 % | |
Saturated Fat 59.9g | 300 % | |
Monounsaturated Fat 41.4g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 369.5mg | 114 % | |
Sodium 1318.2mg | 45 % | |
Potassium 837.5mg | 22 % | |
Total Carbohydrate 4.5g | 1 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 3.2g | ||
Protein 58.4g | 83 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1269
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