Broiled Veal Chops With Anchovy Butter

• 3 tablespoons olive oil
• 4 loin veal chops, about 3/4 pound each
• 1/4 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

1. Preheat a charcoal or gas grill or preheat broiler to high.
2. Spoon oil into a flat dish and add chops in one layer, turning to coat on all sides.
3. Sprinkle with cumin, rosemary, shallots, salt and pepper.
4. Set aside.
5. Meanwhile, combine chopped anchovies or anchovy paste, butter, salt, pepper and coriander in a bowl.
6. Blend thoroughly.
7. When ready to cook chops, scrape marinade with herbs from sides of each chop, returning the marinade with herbs to the dish.
8. Put marinade in a warm place.
9. If using a grill, cook the chops about 10 minutes, turning them often.
10. If using a broiler, arrange chops on a rack and place about 2 inches from the source of heat.
11. Leave broiler door partly open and cook chops about 5 minutes.
12. Turn them and continue broiling 2 minutes longer.
13. Return chops to the marinade in the dish and brush to coat both sides.
14. Spoon anchovy butter over chops and serve.

olive oil, veal chops, ground cumin, rosemary leaves, shallots, salt, freshly ground pepper, anchovies, butter, fresh coriander

Taken from cooking.nytimes.com/recipes/4338 (may not work)