Pork Chops Florentine With Marinated Tomatoes and Goat Cheese

• 2 pork chops, bone-in & 1 1/4-inch thick
• 12 cup olive oil
• 6 sage leaves, torn fresh
• 1 tablespoon rosemary, chopped fresh
• 1 tablespoon oregano, chopped fresh
• 2 garlic cloves, thinly sliced
• 14 cup panko breadcrumbs
• 1 tomatoes, cut into 1-inch thick slices
• 2 ounces goat cheese, cut into 1/2-inch thick slices (chevre)
• salt & pepper

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. ).
7. Grill chops, covered 6-8 minutes per side, or to an internal temperature of 145 degrees.
8. Transfer chops to oil mixture and let rest for 6 minutes; turn after 1-4 minutes.
9. While pork rests, broil tomatoes and cheese until crumbs are golden, 1-2 minutes.

pork chops, olive oil, sage, rosemary, oregano, garlic, breadcrumbs, tomatoes, goat cheese, salt

Taken from www.food.com/recipe/pork-chops-florentine-with-marinated-tomatoes-and-goat-cheese-382969 (may not work)