Pork Chops Florentine
Serves 2
Published in: Cuisine At Home
For the Tomatoes
Combine; Toss Together
1/2 cups Olive oil
6 torn Sage leaves
1 tablespoons Rosemary fresh -- chopped
1 tablespoons Oregano fresh -- chopped
2 clove Garlic -- thinly sliced
1/4 cup Panko crumbs
Salt and pepper -- to taste
Season Dredge and Broil:
1 Tomato -- cut in 1" slices
2 slices Goat cheese -- 1/2" thick
For the Pork and Broccolini
5 ounces Broccolini
Olive oil
2 bone in Pork loin chops 1 1/4 " thick -- about 1 1/2 lbs
Seasoned with salt and pepper
Preheat grill to medium high and oven broiler to High with rack 3" 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 salt and pepper 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 chops,
covered 6 to 8 minutes per side, or to an internal temperature of 145F.
Transfer chops to oil mixture and let rest for 6 minutes; turn after 3-4
minutes. While pork rests, broil tomatoes and cheese until drumbs are
golden, 1 -2 minutes. Grill broccolini 2 to 3 minutes, or until bright
green and lightly charred. To serve, place pork chop, half the
broccolini, and a tomato on each plate. Drizzle with some of the oil
mixture.
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