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Categories:Viewed: 25 - Published at: 8 years ago
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
Method
- 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.
- In a skillet, preferably cast-iron, heat the oil over moderately high heat until it is hot but not smoking, in it saute 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.
