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Porks Chops Florentine Style from Florencia

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“"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.”

Ingredients Nutrition


  1. Preheat grill to medium-high and oven broiler to High with rack 3" from heating element.
  2. Combine 1/2 cup oil, herbs and garlic for tomatoes in shallow baking dish.
  3. Toss panko, salt and pepper in 2nd 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 dish. (Leave the oil mixture in the dish for pork chops).
  6. Toss broccolini with oil, salt and crushed red pepper flakes; set aside.
  7. Grill chops covered, 6-8 minutes per side to a internal temp of 145ºF.
  8. Transfer the chops to the oil mixture and let rest 6 minutes; turn after 3-4 minutes.
  9. While pork rests, broil tomatoes and cheese until crumbs are golden 1-2 minutes.
  10. Grill broccolini 2-3 minutes or until bright green and lightly charred.
  11. To serve, place pork chop, half the broccolini and tomato on each plate.
  12. Drizzle with some of the oil mixture.
  13. Enjoy!

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