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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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I like to saute extra mushrooms and caramelize some onions for the side of this dish. Ingredients:
1/2 cup olive oil |
1 tablespoon lemon juice |
3 garlic cloves, minced |
2 teaspoons grated lemon peel |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon each dried basil, parsley flakes and rosemary, crushed |
2 boneless butterflied pork chops (1/2 inch thick and 8 ounces each) |
topping: |
1 cup sliced fresh mushrooms |
2 tablespoons butter |
1/4 teaspoon salt |
1/8 teaspoon pepper |
2 slices pepper jack cheese |
Directions:
1. In a large resealable plastic bag, combine the oil, lemon juice, garlic, lemon peel, salt, pepper, basil, parsley and rosemary; add the pork. Seal bag and turn to coat; refrigerate for 2 hours or overnight.
2. Drain and discard marinade. Broil pork chops 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Meanwhile, in a small skillet, saute mushrooms in butter until tender; sprinkle with salt and pepper.
3. Using a slotted spoon, place mushrooms on pork chops. Cover each with a cheese slice. Broil 1-2 minutes longer or until cheese is melted. Let stand for 5 minutes before serving. Yield: 2 servings.
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