- ¾ cup (1½ sticks) unsalted butter, at room temperature
- 3 tablespoons finely chopped fresh sage
- Kosher salt
- Freshly ground black pepper
- ¼ cup Jason Smith’s House-Made Worcestershire Sauce
- 1 tablespoon pure maple syrup
- 2 tablespoons drained prepared horseradish
- Four 14- to 16-ounce bone-in rib veal chops
- 2 tablespoons canola oil
- Mash the butter and sage together in a small bowl with a fork. Season with salt and pepper and mix well. Scrape the butter mixture onto a piece of waxed paper, using the waxed paper to help you form the butter into a log. Wrap and refrigerate for at least 2 hours.
- Stir together the Worcestershire, maple syrup, and horseradish in another small bowl. Add pepper to taste. This glaze can be made up to 2 days in advance. If you make it ahead, cover and refrigerate until ready to use.
- Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
- Brush the veal chops with the oil. Liberally season them with salt and pepper. Place the chops on the grill, close the lid, and cook for about 4 minutes. Reduce the heat to medium, turn the chops over, and continue cooking for another 8 minutes. During the last 5 minutes, spoon on the glaze. The chops are done when they give easily to the touch and register about 140°F on an instant-read thermometer. Remove the chops from the grill and top each with about a tablespoon of the sage butter. Allow the chops to rest and the butter to start melting for about 5 minutes. Serve with any additional glaze on the side.