Pork Chops Florentine With Marinated Tomatoes and Goat Cheese

WeekendWarrior's Note:

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

• Total Time: 45 mins
• Prep Time: 30 mins
• Cook Time: 15 mins

Ingredients:

Servings: 2

• 2 pork chops , bone-in & 1 1/4-inch thick
• ½ cup olive oil
• 6 sage leaves , torn fresh
• 1 tablespoon rosemary , chopped fresh
• 1 tablespoon oregano , chopped fresh
• 2 garlic cloves , thinly sliced
• ¼ cup panko
• 1 tomato , 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.