Veal chops with saga blue butter
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Saga Blue or other blue cheese; (1 ounce) |
| 1 | teaspoon | Unsalted butter; softened |
| ¾ | 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 | ||
Directions
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.
Serves 2.
Gourmet October 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.