Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　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

　　

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.