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PORK CHOPS FLORENTINE WITH MARINATED TOMATOES ANDGOAT CHEESE

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Ingredients

  • For the tomatoes
  • Combine; toss together’
  • 1/2 cup olive oil
  • 6 torn fresh sage leaves
  • 1 TB chopped fresh rosemary
  • 1 TB chopped fresh oregano
  • 2 garlic cloves, thinly sliced
  • 1/4 cup panko crumbs
  • S&P to taste
  • Season; Dredge and Broil
  • 1 tomato, cut into 1 inch thick slices
  • 2 slices goat cheese 1/2 inch thick

Details

Preparation

Step 1

Preheat grill to medium high and oven broiler to High with rack 3 inches from heating element.

Combine 1/2 cup oil, herbs and garlic for the tomatoes in a shallow baking dish. Toss panko, salt and pepper in a second shallow dish.
Season tomato slices with s&P then coat tomatoes and goat cheese in oil-herb mixture.


Dredge both sides of goat cheese in crumbs and arrange on tomato slices, transfer tomatoes to a baking sheet. Leave the oil mixture in the dish for the pork chops.

Toss broccolini with oil, salt, and pepper; set aside. Grill chop, covered, 6-8 minutes per side, or to an internal temp of 145. Transfer chops to oil mixture and let rest for 6 minutes, turn after 3-4 minutes. While Pork rests, broil tomatoes and cheese until crumbs are golden 1-2 minutes.

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