Ingredients
- 3 tablespoons olive oil
- 4 loin veal chops, about 3/4 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 Information
Nutritional analysis per serving (4 servings)
748 calories; 52 grams fat; 21 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 3 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 64 grams protein; 309 milligrams cholesterol; 320 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Preheat a charcoal or gas grill or preheat broiler to high.
- 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.
- Meanwhile, combine chopped anchovies or anchovy paste, butter, salt, pepper and coriander in a bowl. Blend thoroughly.
- 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.
- 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.
- Return chops to the marinade in the dish and brush to coat both sides. Spoon anchovy butter over chops and serve.
25 minutes
Dining and Cooking