Recipe courtesy of Tyler Florence
Yield: 4 servings
2 pounds small Yukon Gold potatoes, split in half through the equator
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Dressing:
1/2 cup crumbled blue cheese
1/2 cup buttermilk
2 tablespoons fresh lemon juice
1 bunch of fresh chives, minced
4 thick veal or pork chops, about 3 pounds of total
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
Leaves from 1 bunch  of fresh mint
Lemon wedges, for serving
Preheat the oven to 350 degrees F.
In a large mixing bowl, toss the potatoes with 1/4 cup of oil and season generously with salt and pepper. Â Spread the potatoes in a single layer on a baking sheet or in a roasting pan, cut side down, so the cut layer gets super crispy like a French fry. Â Roast for 30 minutes, or until crispy.
Next, start on the dressing. Â Put the cheese, buttermilk, and 2 tablespoons of olive oil in a small bowl and stir together with a fork, mashing a little to break up the cheese. Â Season with the lemon juice, salt, pepper, and chives.
When the potatoes have cooked for 20 minutes, season the chops with salt and pepper. Â Put a large saute pan over medium heat, add the olive oil, and heat until it begins to smoke. Â Add the veal and saute until golden brown on the outside and just barely pink inside, 3 to 4 minutes on each side.
To serve, put a chop on each of 4 plates. Â Put the potatoes in a bowl and drizzle with the dressing. Â Add the arugula and mint and toss. Â Set one portion of the potatoes on top of each chop. Â Dust with black pepper and serve with lemon wedges.
