Serves: 4
Total Calories: 366

FOR THE BUTTER:
1 Poblano green chili pepper
1 clove garlic (small)
1 tablespoon fresh lime juice
1/4 cup unsalted butter, softened
1/8 teaspoon kosher salt

FOR THE PASTE:
3 tablespoons extra-virgin olive oil
2 tablespoons finely chopped fresh oregano
1 tablespoon chili powder
1 tablespoon kosher salt
2 teaspoons minced shallots
1 teaspoon minced garlic
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper

4 veal loin chops, about 3/4 lbs each and 1 inch thick

TO MAKE THE BUTTER: Grill the poblano chile over Direct High heat until the skin is blistered in spots, 5 to 7 minutes, turning occasionally. When the chile is cool enough to handle, peel off the loosened skin. Discard the stem and seeds. In a food processor puree the chile and garlic with the lime juice. Add the butter and pulse until just blended, then add the salt. Scoop the butter mixture out of the bowl and transfer to a sheet of plastic wrap. Loosely shape into a log about 1 inch in diameter. Roll up the log in the wrap and twist the two ends in opposite directions to form an even cylinder. Refrigerate the cylinder until ready to serve.

TO MAKE THE PASTE: In a small bowl whisk together the paste ingredients.

Place the chops on a platter. Rub the paste into both sides of the chops, cover with plastic wrap, and refrigerate for 1 to 2 hours.

Allow the chops to stand at room temperature for 20 to 30 minutes before grilling. Grill over Direct High heat until the internal temperature reaches 145°F, 6 to 10 minutes, turning once halfway through grilling time.

Remove the chops from the grill and allow to rest for 3 to 5 minutes. Cut the butter into 1/4 inch slices and place on top of the chops. Serve immediately.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 366
Calories from Fat: 284

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