Porks Chops Florentine Style from Florencia

• 12 cup olive oil
• 6 torn sage leaves
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh oregano
• 2 garlic cloves, thinly sliced
• 14 cup panko breadcrumbs
• salt & fresh ground pepper, to taste
• 1 tomatoes, cut into 1-inch slices
• 2 slices goat cheese, 1/2-inch thick about 1 oz each (chevre)
• 5 ounces Broccolini
• crushed red pepper flakes, to taste
• olive oil
• 2 pork loin chops with bone, 1 1/4-inch thick (about 1.5 lb each)

1. Preheat grill to medium-high and oven broiler to High with rack 3" from heating element.
2. Combine 1/2 cup oil, herbs and garlic for tomatoes in shallow baking dish.
3. Toss panko, salt and pepper in 2nd 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 dish.
6. (Leave the oil mixture in the dish for pork chops).
7. Toss broccolini with oil, salt and crushed red pepper flakes; set aside.
8. Grill chops covered, 6-8 minutes per side to a internal temp of 145 degrees F.
9. Transfer the chops to the oil mixture and let rest 6 minutes; turn after 3-4 minutes.
10. While pork rests, broil tomatoes and cheese until crumbs are golden 1-2 minutes.
11. Grill broccolini 2-3 minutes or until bright green and lightly charred.
12. To serve, place pork chop, half the broccolini and tomato on each plate.
13. Drizzle with some of the oil mixture.
14. Enjoy!

olive oil, sage, rosemary, fresh oregano, garlic, breadcrumbs, salt, tomatoes, goat cheese, broccolini, red pepper, olive oil, pork loin chops with bone

Taken from www.food.com/recipe/porks-chops-florentine-style-from-florencia-239689 (may not work)