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Herb-Marinated Pork Chops Parmigiana https://www.metro.ca/userfiles/image/recipes/cotelette-porc-herbes-provence-parmigiana-4784.jpg PT10M PT12M PT12H22M
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.
4
4 1 in. (2.5 cm) thick pork chops sufficient quantity, provencal herbs dressing 12 cherry tomatoes, sliced 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
Herb-Marinated Pork Chops Parmigiana

Herb-Marinated Pork Chops Parmigiana

Rate this recipe
2 Votes
4
servings
0:10
Preparation
0:12
COOKING
12:22
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients


  • 4 1 in. (2.5 cm) thick pork chops
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  • sufficient quantity, provencal herbs dressing
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    SAVE UP TO $1.38 ON 2
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    RAW FOODZ DRESSING

    RAW FOODZ DRESSING

    2 for $7.00

    250 ml SELECTED VARIETIES

    IRRESISTIBLES SALAD DRESSING

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    2 for $4.00

    SELECTED SIZES SELECTED VARIETIES

  • 12
    cherry tomatoes, sliced

  • grated mozzarella to taste
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  • sufficient quantity spring mix greens
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    ROMAINE HEARTS 3 PK or WHITE SWEET CORN 4 PK

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  • mezzo olive oil to taste
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  • wine vinegar to taste

  • sufficient quantity cherry tomatoes, quartered

  • whole pitted black olives to taste
Imprimer ma sélection

Preparation

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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