Herbed Pork Chops
with marinated tomatoes and goat cheese
Makes 2 servings
What You Need
2 Bone-in pork loin chops, each about 1 1/2 inches thick
1 tomato, cut into 1 inch slices
2 slices goat cheese (chèvre), about 1/2 inch each
1/2 cup extra virgin olive oil
6 fresh sage leaves, torn into pieces
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh oregano, chopped
2 cloves garlic, thinly sliced
1/4 cup panko crumbs (or regular bread crumbs)
Salt and pepper to taste
For the tomatoes, combine the olive oil, herbs, and garlic in a shallow baking dish. In a separate shallow dish, toss the panko crumbs, salt, and pepper. Season the tomato slices with salt and pepper then coat the tomatoes and goat cheese in the oil mixture.
Dredge both sides of the goat cheese in the panko crumbs, then arrange on top of tomato slices. Transfer tomatoes to a baking sheet. (Leave the oil mixture in the dish to use later for the pork chops.)
Heat the grill to medium high heat. (You may use a grill pan if you wish to do it indoors.) Sprinkle the pork chops with salt and pepper and grill 6 to 8 minutes per side to an internal temperature of 145°. Transfer chops to oil mixture and let rest for 6 minutes, turning after 3-4 minutes.
While pork chops rest, heat broiler to high with rack 3 inches from heating element. Broil goat cheese and tomatoes until crumbs are golden, 1 to 2 minutes.
To serve, place a pork chop and a tomato on each plate. Drizzle with some of the oil mixture.
Serving suggestion: Toss 5 ounces of broccolini with olive oil, salt, and pepper. Grill 2 to 3 minutes until bright green and slightly charred. Place on plate along side of pork chops and tomatoes.