VEAL CHOPS WITH BASIL BUTTER Veal chops from the loin are an expensive cut and are best cooked quickly and simply. The flavor of basil goes well with veal, but other herbs can be use instead if you prefer. 2 tablespoons butter, softened 1 tablespoon Dijon mustard 1 tablespoon chopped fresh basil Olive oil, for brushing 2 veal loin chops, 1-inch thick, 8 ounces each Salt and freshly ground black pepper Fresh basil sprigs, to garnish

To make the basil butter, cream the softened butter with the Dijon mustard and chopped fresh basil in a large mixing bowl, then season with plenty of freshly ground black pepper.

Brush both sides of each chop with olive oil and season with a little salt.

Cook the chops on a hot grill for 7-10 minutes, basting with oil and turning once, until done to your liking. (Medium-rare meat will still be slightly soft when pressed, medium meat will be springy, and well-done firm.) Top each chop with half the basil butter and serve at once, garnished with basil.

Serves 2.

[The Barbecue and Grill Book, Sizzling Ideas for Delicious Outdoor Eating - Christine France]