Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2
Ingredients
1/4 cup Saga Blue or other blue cheese (1 ounce)
1 teaspoon unsalted butter, softened
3/4 teaspoon fresh lemon juice
1 teaspoon finely chopped fresh parsley leaves
1 tablespoon olive oil
two 1-inch-thick rib veal chops (about 1/2 pound each), frenched if desired
Preparation
Step 1
In a small bowl mash together the Saga Blue, the butter, the lemon juice, the parsley, and salt and pepper to taste until the mixture is smooth. Transfer the mixture to a sheet of wax paper, roll it into a log, and chill it for 15 minutes.
Step 2
In a skillet, preferably cast-iron, heat the oil over moderately high heat until it is hot but not smoking, in it sauté the chops, patted dry and seasoned with salt and pepper, for 5 to 6 minutes on each side for barely pink meat, and top each chop with half the Saga Blue butter.
