Pork Chops or Chicken Breasts with “Blue” Butter and Sage
- 1 stick butter, softened
- 1 cup Roquefort or Gorgonzola cheese, crumbled
- 1/4 cup fresh sage leaves, very thinly sliced
- 4 large bone-in pork chops or 4 bone-in, skin-on chicken breasts
- Extra virgin olive oil (EVOO), for liberal drizzling
Heat a cast iron skillet or ovensafe pan over medium-high heat. Pre-heat the oven to 375°F.
Combine the butter, cheese and sage in a bowl and set aside.
Coat the meat with EVOO and season liberally with salt and pepper on both sides. Brown evenly in the skillet, then transfer to the oven to finish cooking through, 12-15 minutes.
Top the pork or chicken with flavored butter and serve.