Espresso Crusted Veal Chops with Umami Compound Butter

• 1 tbsp light brown sugar
• 1 tbsp espresso powder
• 1 ½ tsp kosher salt
• 1 tsp ground ginger
• 1 tsp ground pepper
• 2 tbsp sesame oil
• 4 veal chops (12-14 oz. each), about 1-inch thick
• ½ c unsalted butter, softened
• 1 anchovy, mashed into a paste
• 1 clove garlic, grated on a microplane
• 1 tbsp tomato paste
• 1 tbsp soy sauce
• 1 tbsp lemon juice
• 1 ½ tsp grated parmesan

Stir together light brown sugar, espresso powder, salt, ginger and pepper in a small bowl. Brush veal chops with sesame oil and sprinkle evenly on all sides with the seasoning. Set aside to rest at room temperature for up to 30 minutes while preparing grill and compound butter.

Open bottom vent of charcoal grill completely. Light a charcoal chimney starter filled with lump charcoal. When charcoal is covered with gray ash, pour them onto the bottom grate of the grill and spread in an even layer. Place the grate over the grill and coat lightly with oil. Cover and preheat the grill to medium heat, about 400º, for about 15 minutes, adjusting vent as needed to control the temperature.

Place softened butter, anchovy, garlic, tomato paste, soy sauce, lemon juice and parmesan in a medium bowl. Stir until thoroughly combined. Set aside.

Place veal chops on prepared grill. Cover and cook for about 6 minutes per side for a medium doneness. Transfer to cutting board to rest about 5 minutes. Top each veal chop with a large spoonful of prepared butter and serve immediately.