Veal loin chop with seasoned butter

Grain Fed veal
Veal T-Bone Loin Chops
45 min Preparation
12 min Cooking
4 Portions

Discover a culinary delight with this simple yet sensational recipe for veal loin chop with seasoned butter, destined to quickly become a fan favourite, offering a symphony of flavours that will leave your taste buds wanting more.


  • 4 T-Bone loin chops Fontaine Family
  • olive oil as needed

Rub for chops

  • 30 ml (2 Tbsp) sea salt
  • 15 ml (1 Tbsp) black pepper
  • 10 ml (2 tsp) minced dried garlic
  • 10ml (2 tsp) minced dried onion
  • 5 ml (1 tsp) fennel seeds
  • 5 ml (1 tsp) red chili pepper flakes

Seasoned butter

  • 10 ml (2 tsp) chop rub
  • 250 ml (1 cup) unsalted butter softened at room temperature
  • 30 ml (2 Tbsp) fresh rosemary, finely chopped
  • 30 ml (2 Tbsp) fresh thyme, finely chopped
  • 30 ml (2 Tbsp) fresh parsley, chopped
  • 1 garlic clove, pressed or chopped


  1. Place all the ingredients for the chop rub in a mortar and coarsely grind.
  2. Place the softened butter in a bowl and add the remaining ingredients for the seasoned butter. Mix until well blended. Adjust seasoning to taste. Place the butter on plastic wrap and shape it into a log. Refrigerate until solid (you can also freeze it for 20 to 30 minutes). The seasoned butter can be prepared ahead of time.
  3. To prepare the chops, let them stand at room temperature for 10 minutes, then pat them with a paper towel to remove moisture. Lightly drizzle each side with oil and rub the meat well with a generous amount of the chop rub.
  4. Turn the burners on your grill to medium high power (if you have 2 burners, turn on 1 - if you have 3 burners, turn on 2) then let the grill preheat for at least 10 minutes.
  5. For bbq cooking: Add chops to the lit section of the grill, then sear for one minute on each side. Transfer the chops to the unlit part of the grill, then continue cooking until they have reached the desired degree of doneness. For a thickness of 1'', 4-5 minutes are suggested for medium doneness. (If your chops are thicker or thinner than 1'', adjust accordingly.)Tip: Keep the lid closed during cooking to avoid losing all the heat.
  6. For pan-frying: In a large, hot frying pan, melt a knob of butter with a drizzle of vegetable oil. Sear the chops on each side for about 90 seconds.
    Reduce the heat to medium and cook the chops for a further 3 minutes on each side.
  7. Place the chops on a plate and let stand for at least 5 minutes. Coat the chops with thick slabs of seasoned butter and serve
    within 5 minutes.

Side dishes

Serve with roasted peppers and snow peas.

Tips and Tricks

The seasoned butter keeps well in the refrigerator and freezes well.
You’ll want to put this butter on everything!