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

Instructions

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.
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.