Iowa Chops With Blue Cheese Sauce
|Pork chops||4 , cut 1 to 1 1/4 inches thick|
|Carrots||2 Medium, cut into julienne strips|
|Rutabaga||8 Ounce, cut into julienne strips (1 Small)|
|Tomato||1 Small, peeled, seeded, and chopped|
|Garlic||1 Clove (5 gm), minced|
|All purpose flour||4 Teaspoon|
|Milk||3⁄4 Cup (12 tbs)|
|Snipped parsley||1 Tablespoon|
|Crumbled blue cheese||1⁄2 Cup (8 tbs)|
Place chops on rack of unheated broiler pan; broil chops 3 to 4 inches from heat for 14 minutes.
Season with pepper.
Turn meat; broil for 12 to 14 minutes more or till done.
Meanwhile, cook carrots and rutabaga in a small amount of boiling salted water for 10 minutes.
For sauce, sprinkle tomato with sugar; set aside.
In a small saucepan cook garlic in butter or margarine for 1 minute.
Stir in flour.
Add milk; cook and stir till thickened and bubbly.
Cook and stir for 1 minute more.
Stir in tomato and parsley.
Stir in 1/4 cup blue cheese.
Serve sauce over chops.
Sprinkle remaining cheese atop.
Serve with carrots and rutabaga.
Garnish with sage