Recipes
Bone-In Veal Chops with Blue Cheese Butter Sauce
The delicate flavor of veal gets kicked up a notch with a surprisingly well-matched combination of blue cheese and butter. Try this incredibly easy and quick recipe and you’ll see why.
2.5 oz. mild blue cheese, such as Saga
2 Tbsp. unsalted butter, softened
1 tsp. fresh lemon juice
1 clove fresh garlic, crushed
1 Tbsp. fresh parsley, chopped
1 Tbsp. vegetable oil
1 tsp. chili powder
Two 12 oz. Bone-In Veal Chops, thawed
Mix together blue cheese, butter, lemon juice, garlic and parsley on a flat-bottomed dish. Mash ingredients together until smooth. Place butter mixture on a piece of plastic wrap or waxed paper, roll into the shape of a log and refrigerate at least 15 minutes or until veal chop is cooked.
Using paper towels, pat each chop dry of any exterior natural juices. Using a cast-iron (preferred) or non-stick skillet, add oil and heat to medium-high. Oil should not be smoking. Carefully place the chops in the pan. Sear all sides of the chop for 2 minutes each to brown. Then cook for approximately 7 - 8 minutes per side for medium rare.
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