Veal Chops With Blue Cheese Sauce

• 3/4 cup dry white wine
• 1/4 cup minced shallot (about 1 large)
• 1 cup whipping cream
• 1/4 cup crumbled blue cheese (about 2 1/2 ounces)
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/4 teaspoon white pepper
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 4 9 - 10 ounce veal rib chops, trimmed
• Olive oil

1. Boil white wine and minced shallot in medium saucepan over high heat until mixture is reduced by half, about 6 minutes. Strain mixture; return wine to pan. Add whipping cream and boil until sauce is reduced to 3/4 cup, about 10 minutes. Whisk in blue cheese. Boil until thickened to sauce consistency, about 3 minutes. Season sauce to taste with salt and pepper. (Can be prepared 4 hours ahead. Cover and refrigerate. Rewarm sauce over low heat before serving.)
2. Prepare barbecue (medium high heat). Combine cayenne pepper, thyme, garlic powder, white pepper, black pepper and salt in a small bowl. Brush both side of veal chops with oil. Sprinkle spice mixture over both sides of veal chops. Grill to desired doneness, about 4 minutes per side for medium-rare.
3. Arrange 1 veal chop on each plate. Spoon blue cheese sauce over and serve.

white wine, shallot, whipping cream, blue cheese, cayenne pepper, thyme, garlic, white pepper, black pepper, salt, chops, olive oil

Taken from www.epicurious.com/recipes/member/views/veal-chops-with-blue-cheese-sauce-50172818 (may not work)