Veal chops with Roquefort butter from Barefoot In Paris: Easy French Food You Can Make At Home (page 128) by Ina Garten

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Notes about this recipe

  • averythingcooks on May 30, 2026

    I made the butter with the best blue cheese I can buy, using chives in place of scallions. Veal is a hard no in this house but we have used it on grilled steaks with delicious results.

  • anya_sf on March 04, 2020

    Simple and delicious. I used a gas grill on medium. The chops were fairly large and thick, and 8 minutes per side was perfect. Veal can be bland in its own; the Roquefort butter added a lot. Use plenty of salt on the chops.

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