b'When youre ready to serve the dish, in a clean saut pan large enough to hold all the pieces of meat, bring the sauce to a boil over high heat. add the cooked veal chops and reduce the heat to medium-low. cook for 2 to 3 minutes, basting the meat. place the meat on individual plates. increase the heat to high and cook the sauce for 1 to 2 more minutes until it thickens. add the crumbled gorgonzola cheese, stirring well until it has all melted into the sauce. Turn off the heat, add the butter, and stir well until completely melted. to SErvEpour some of the port & gorgonzola sauce over the meat and bring the rest to the table in a sauce boat. broiled asparagus or roasted butternut squash with parmesan makes a great accompaniment for this dish.51'