Herb-Marinated Pork Chops Parmigiana

Herb-Marinated Pork Chops Parmigiana
  • 4 servings
  • 0:10 Preparation
  • 0:12 Cooking
  • 12:22 Total Time


Add all
  • 4 1 in. (2.5 cm) thick pork chops

  • sufficient quantity, provencal herbs dressing

  • 12

    cherry tomatoes, sliced

  • Salt and pepper to taste

  • grated mozzarella to taste

  • sufficient quantity spring mix greens

  • mezzo olive oil to taste

  • wine vinegar to taste

  • sufficient quantity cherry tomatoes, quartered

  • whole pitted black olives to taste


Marinate pork chops in Provencal Herbs dressing for 12 hours in the refrigerator. Barbecue pork chops on medium.

When chops are done, lay 3 tomato slices on each one. Season with salt and pepper.

Top chops with grated cheese; close the barbecue and cook until cheese melts.

In a salad bowl, drizzle greens with olive oil and a few drops of wine vinegar and season with salt and pepper. Stir in quartered cherry tomatoes and black olives.

Arrange chops and salad on 4 plates.

Drizzle some Provencal Herbs dressing around the chops.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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