Using a small bowl, combine Stilton cheese, butter, lemon zest, juice and parsley, season with salt and pepper. Transfer mixture to a sheet of wax paper and roll into a log approximately 1-1/2 inches in diameter, refrigerate until firm.
Using a paper towel, pat chops dry, season with salt and pepper. Using a medium saute pan over medium high heat, add the oil. Add chops and cook until medium rare, about 4 minutes per side. Remove Stilton butter from refrigerator and slice, top each chop with half the butter. Let chops rest for 10 minutes before serving.
Make the Stilton butter ahead of time and refrigerate it for up to 1 week.
Serve with a crisp green salad and a twice-baked potato or my favorite angel hair pasta with garlic and olive oil.
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|Serving Size: 1 Serving (66g)|
|Recipe Makes: 2|
|Calories from Fat: 411 (98%)|
|Amt Per Serving||% DV|
|Total Fat 45.6g||61 %|
|Saturated Fat 25.1g||125 %|
|Monounsaturated Fat 14.2g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 102.2mg||31 %|
|Sodium 281mg||10 %|
|Potassium 57.1mg||2 %|
|Total Carbohydrate 0.5g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.4g|
|Protein 3.5g||5 %|
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Calories per serving: 418
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