Pan-fried Veal Chops with Lemon, Sage and Mascarpone

I made this dish specifically because it seemed so similar to the Veal with Braised Pears, Roquefort and Sage I made earlier this week. To my surprise, it wasn't that similar after all.

First of all, it was a lot simpler, and a lot quicker. I enjoyed the garlic in this version, though I also enjoyed the (though slightly too strong) blue cheese in the other. Both dishes were equally delicious, though just like in all the other dishes I have prepared that contain sage, the sage is hardly noticeable. However, it is noticeable that the Veal with Braised Pears involves more effort - it just tastes more 'special' (and I probably would have said that too if I hadn't been the one to cook).

In both cases, by the way, I have used pork instead of veal as veal just isn't a regular supermarket ingredient and the butchers usually close before I manage to get there. I didn't have the idea that that was a problem, pork works beautifully with sage.