Here is another meal out of the magazine I love, Cuisine for two. In order to make it for my family of four, 2 adults and 2 kids, I just added an extra pork chop, used a whole tomato and whole package of broccolini and also added a side of sliced roasted potatoes. It was the perfect amount. This recipe is right out of the magazine. I didn't alter recipe at all besides just adding a bit more. These italian pork chops really get their flavor from the fresh herbs. I wouldn't use dried herbs if at all possible. You are making 3 different things, but they will all end up on grill so it makes this a quick, easy weekday meal.
INGREDIENTS:
For the herb oil-
* 1/4 c olive oil
* 6 torn fresh sage leaves
* 1 T chopped fresh rosemary
* 1 T chopped fresh oregano
* 2 garlic cloves, thinly sliced
For the Broccolini-
* 6 oz broccolini
* olive oil, salt and pepper
For the Chops-
* 2 bone-in pork loin chops, 1 inch thick (about 8 oz each) seasoned with salt and pepper (I used 3)
For the Tomato-
* 1/4 c panko crumbs
* salt and pepper to taste
* 2 tomato slices (I used one medium tomato cut into 4 slices and added a bit more panko crumbs)
* 2 slices goat cheese, cut 1/2 inch thick (I used shredded mozz cheese because I had it on hand, but if I didn't I would have bought a fresh Mozzarella ball and sliced that to use since my family doesn't like goat cheese.
* Herb oil from above
DIRECTIONS:
Preheat grill to medium High
Combine 1/4 cup oil, sage, rosemary, oregano and garlic for herb oil in a shallow serving dish/plate. Set aside.
Toss Broccolini with olive oil, salt and pepper; set aside.
Grill Chops over direct heat, covered, 5 minutes per side, or to internal temp of 155. (I did season the chops with a little pepper/salt first).
While chops are grilling, toss panko salt and pepper in shallow dish. Dip each tomato and cheese slice into the herbed oil you made above and then it says to dredge both sides of goat cheese slices into panko mixture, but since I used shredded cheese, I just dipped the tomato slices to coat them in the panko mixture instead. Place cheese on tomatoes.
Transfer grilled chops to herb oil plate and let rest for 3 minutes; turn after 3 minutes. I covered plate with tinfoil to keep warm.
While you are letting chops sit in oil, grill the broccolini and tomato slices on the grill. (Broccolini 3-4 minutes turning once) (Tomatoes around 5 minutes, until panko crumbs are golden).
To serve, place one pork chop on each plate and some broccolini and tomato slice on each plate. Drizzle remaining herb oil over chops, broccolini and savory tomatoes. Enjoy!
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| Herb oil in shallow plate |
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| I dipped my tomato slices in the oil and then coated them with the panko crumbs. |
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| I then topped tomatoes with shredded mozz cheese. |
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| Tossed broccolini with olive oil, salt and pepper. |
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| Place chops in oil after they are grilled to rest. |
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| Flip them after 3 mins (and during this time you will be grilling the broccolini and tomatoes. |
Serve up each plate with a little of each and then drizzle remaining oil over top of it all. I also served a side of roasted sliced potatoes.
