Prep 15 mins
Cook 30 mins
"In Italy, it's commonplace to keep things simple in the kitchen. This dish, with bone-in pork chops, is a twist on Bistecca Florentine--grilled steak with olive oil and herbs." Cuisine at Home, Issue 64 Posted this as a request and from what I understand was a pleasantly delicous surprise. Ask your butcher for thick bone-in center cut loin chops, the "T-bone" of pork. Besides adding flavor, the bone conducts heat so the chop cooks evenly. Don't overcook; the cut is lean.
- 1⁄2 cup olive oil
- 6 torn sage leaves
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh oregano
- 2 garlic cloves, thinly sliced
- 1⁄4 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)
- Preheat grill to medium-high and oven broiler to High with rack 3" from heating element.
- Combine 1/2 cup oil, herbs and garlic for tomatoes in shallow baking dish.
- Toss panko, salt and pepper in 2nd shallow dish.
- Season tomato slices with 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 dish. (Leave the oil mixture in the dish for pork chops).
- Toss broccolini with oil, salt and crushed red pepper flakes; set aside.
- Grill chops covered, 6-8 minutes per side to a internal temp of 145ºF.
- Transfer the chops to the oil mixture and let rest 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.
- To serve, place pork chop, half the broccolini and tomato on each plate.
- Drizzle with some of the oil mixture.