Broiled Veal Chops With Anchovy Butter
Published September 15, 1987
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 tablespoons olive oil
4 loin veal chops, about ¾ pound each
¼ teaspoon ground cumin
2 tablespoons coarsely chopped rosemary leaves
2 tablespoons finely chopped shallots
Salt to taste if desired
Freshly ground pepper to taste
1 tablespoon finely chopped anchovies or anchovy paste
4 tablespoons butter, preferably at room temperature
2 tablespoons chopped fresh coriander
Nutritional analysis per serving (4 servings)
2 grams carbs; 312 milligrams cholesterol; 757 calories; 23 grams monosaturated fat; 4 grams polyunsaturated fat; 21 grams saturated fat; 53 grams fat; 1 gram fiber; 978 milligrams sodium; 66 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat a charcoal or gas grill or preheat broiler to high.
- Step 2
Spoon oil into a flat dish and add chops in one layer, turning to coat on all sides. Sprinkle with cumin, rosemary, shallots, salt and pepper. Set aside.
- Step 3
Meanwhile, combine chopped anchovies or anchovy paste, butter, salt, pepper and coriander in a bowl. Blend thoroughly.
- Step 4
When ready to cook chops, scrape marinade with herbs from sides of each chop, returning the marinade with herbs to the dish. Put marinade in a warm place. If using a grill, cook the chops about 10 minutes, turning them often.
- Step 5
If using a broiler, arrange chops on a rack and place about 2 inches from the source of heat. Leave broiler door partly open and cook chops about 5 minutes. Turn them and continue broiling 2 minutes longer.
- Step 6
Return chops to the marinade in the dish and brush to coat both sides. Spoon anchovy butter over chops and serve.
Private Notes
Comments
Makes me nervous that this recipe calls for using the marinade, which has been contaminated with raw meat, as a sauce without boiling it first. Food hygiene red flag.
Quite good--but I would add more anchovies and less butter, didn't have fresh cilantro which is what coriander is so left it out. Easy, quick and delicious!
This recipe was easy and delicious. I pretty much followed it as written except that I used a cast iron skillet that I pre-heated in the broiler and did not turn the chops, just cooked them for about 7 minutes or so. The anchovy-butter was a winner - felt that this preparation, which took little time, was better than most restaurant versions of veal chops.