Grilled Chops

1. Chops.                                                                                       3. Chopped parsley.
2. Butter.


    Cut chops about 2 cm (3/4 inch) thick. Dip quickly into melted butter. Lay on well-heated gridiron over clear fire. Turn frequently and cook about 8 minutes. Serve with maitre d'hotel butter, i.e., a part of butter mixed with some finely chopped parsley.

    With this dish, green peas or mashed potatoes and tomato sauce may be served.