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.
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