Veal chops in Roquefort sauce with red wine pears

Ingredients for 4 servings:

• 4 veal chops
• Black pepper, freshly ground
• 2 tbsp butter
• 2 pear(s), peeled, in thin strips, drizzled with
• 2 tbsp lemon juice
• ⅛ liter wine, red, dry
• 2 tbsp honey
• ½ tsp ground cinnamon
• 2 cloves
• 4 tsp cranberry compote
• 2 tbsp Madeira
• 75 g cheese, Roquefort
• 150 ml cream
• Tarragon, fresh
• Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

– fast, festive –

Heat the red wine (do not boil!), dissolve the honey in it while stirring. Add the cinnamon and cloves, add the pears, and sauté for about 5 minutes. Let it cool in the liquid. Remove from the liquid and arrange fan-shaped on four plates. Mix 2 tablespoons of the red wine liquid with the cranberry jam and pour over the pears. Season the chops with pepper. Heat the butter and sear the meat vigorously for 1 minute on each side. Then, covered, braise over low heat for about 10 minutes. Remove from the pan and keep warm. Deglaze the pan with Madeira. Add the slightly crushed Roquefort. Pour in the cream and mix everything well. Melt the cheese over low heat, then simmer the sauce gently. Stir in the finely chopped tarragon leaves, season with salt and pepper. Arrange the veal chops next to the pears and pour the Roquefort sauce over the chops.