Veal Chops with Saga Blue Butter

• 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

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.
2. Transfer the mixture to a sheet of wax paper, roll it into a log, and chill it for 15 minutes.
3. 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.

cheese, unsalted butter, lemon juice, parsley, olive oil, veal chops

Taken from www.epicurious.com/recipes/food/views/veal-chops-with-saga-blue-butter-10767 (may not work)