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.
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.
© Société des alcools du Québec, 2007
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