Pork Chops Florentine With Marinated Tomatoes and Goat Cheese |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 2 |
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A twist on Bistecca Fiorentina, a Tuscan tradition. This uses very few ingredients yet is very flavorful. Recipe borrowed from Cuisine at Home magazine. Ingredients:
2 pork chops, bone-in & 1 1/4-inch thick |
1/2 cup olive oil |
6 sage leaves, torn fresh |
1 tablespoon rosemary, chopped fresh |
1 tablespoon oregano, chopped fresh |
2 garlic cloves, thinly sliced |
1/4 cup panko breadcrumbs |
1 tomato, cut into 1-inch thick slices |
2 ounces goat cheese, cut into 1/2-inch thick slices (chevre) |
salt & pepper |
Directions:
1. Preheat grill to medium-high heat and overn broiler to High with rack 3 from heating element.
2. Combine 1/2 cup oil, herbs, and garlic for the tomatoes in a shallow baking dish.
3. Toss panko, slat, and pepper in a second shallow dish.
4. Season tomato slices with salt and pepper, then coat tomatoes and goat cheese in oil-herb mixture.
5. 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.).
6. Grill chops, covered 6-8 minutes per side, or to an internal temperature of 145 degrees.
7. Transfer chops to oil mixture and let rest for 6 minutes; turn after 1-4 minutes.
8. While pork rests, broil tomatoes and cheese until crumbs are golden, 1-2 minutes.
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