Ingredients
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
Preparation
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.) 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. Arrange 1 veal chop on each plate. Spoon blue cheese sauce over and serve.
