PORK CHOPS FLORENTINE WITH MARINATED TOMATOES ANDGOAT CHEESE
By Coo1
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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