Made this last night (not the broccolini, tho) and it was excellent. The tomatoes/goat cheese was so pretty to look at - and even w/ lousy supermarket tomatoes (I'm about 3 weeks away from homegrown
they were great. The herbs came from my garden and I have to admit that (in my head only it made the dish extra special.
Pork Chops Florentine w/ Marinated Tomatoes and Goat Cheese
Tomatoes:
Combine; toss together:
½ cup olive oil
6 torn fresh sage leaves
1 T. chopped fresh rosemary
1 T. chopped fresh oregano
2 garlic cloves; thinly sliced
¼ cup panko crumbs
Salt and pepper to taste
Season: Dredge and Broil:
1 tomato, cut into 1” thick slices
2 slices goat cheese, ½’ thick (about 1 oz. each)
For the pork and broccolini:
Toss together; grill:
5 oz. broccolini
Olive oil
2 bone-in pork loin chops, 1 ¼ inch thick, seasoned w/ salt and pepper
Preheat grill to medium-high and oven broiler to High w/ rack 3” from heating element.
Combine ½ 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 w/ 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 w/ oil, salt, and pepper; set aside. Grill chops, covered, 6-8 minutes per side, or to an internal temp. 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 crumbs are golden, 1-2 minutes.
Grill broccolini 2-3 minutes, or until bright green and lightly charred.
Source: CuisineAtHome, Aug. 2007
they were great. The herbs came from my garden and I have to admit that (in my head only it made the dish extra special.Pork Chops Florentine w/ Marinated Tomatoes and Goat Cheese
Tomatoes:
Combine; toss together:
½ cup olive oil
6 torn fresh sage leaves
1 T. chopped fresh rosemary
1 T. chopped fresh oregano
2 garlic cloves; thinly sliced
¼ cup panko crumbs
Salt and pepper to taste
Season: Dredge and Broil:
1 tomato, cut into 1” thick slices
2 slices goat cheese, ½’ thick (about 1 oz. each)
For the pork and broccolini:
Toss together; grill:
5 oz. broccolini
Olive oil
2 bone-in pork loin chops, 1 ¼ inch thick, seasoned w/ salt and pepper
Preheat grill to medium-high and oven broiler to High w/ rack 3” from heating element.
Combine ½ 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 w/ 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 w/ oil, salt, and pepper; set aside. Grill chops, covered, 6-8 minutes per side, or to an internal temp. 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 crumbs are golden, 1-2 minutes.
Grill broccolini 2-3 minutes, or until bright green and lightly charred.
Source: CuisineAtHome, Aug. 2007