Pork Chops Florentine With Marinated Tomatoes and Goat Cheese

A twist on Bistecca Fiorentina, a Tuscan tradition. This uses very few ingredients yet is very flavorful. Recipe borrowed from Cuisine at Home magazine.

• Ready In: 45 mins
• Serves: 2

Ingredients

• 2  pork chops, bone-in & 1 1/4-inch thick
• 1⁄2 cup olive oil
• 6  sage leaves, torn fresh
• 1  tablespoon rosemary, chopped fresh
• 1  tablespoon oregano, chopped fresh
• 2  garlic cloves, thinly sliced
• 1⁄4 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

Directions

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