1 Preheat oven to 325F. Stir and mash Roquefort, salt, Worcestershire and pepper until mixed.
2 Trim chops, leaving thin layer of fat; over fat sides, to within about 1 inch of both ends, spread some Roquefort mixture.
3 Set chops on bones in 12" by 8" baking dish; add consomme. Bake 50 minutes or until of desired doneness, basting.
Wine Pairing(s)
Domenico Clerico Arte
Reichsgraf Von Kesselstatt Riesling Spätlese 'Piesporter Goldtropfchen'
Wehlener Sonnenuhr Riesling Beerenauslese
Antica Torre Barbaresco
Reichsgraf Von Kesselstatt Riesling Auslese 'Piesporter Goldtrophchen'
Terra Burdigala 'Causse Rouge' Bordeaux
Chateau Valrose 'Cuvee Alienor' Saint Estephe
Louis Latour Moulin-a-Vent 'Les Michelons'
Avinyo Brut
Selbach Oster 'Zeltinger Sonnenuhr' Riesling Spätlese
Calories From Fat 39 Protein 3 Total Fat 4 Calories 52
Calcium 94 Sodium 420 Vitamin A 148 Cholesterol 12
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