Mouthwatering recipe for Pork Chops and Cheese
4 – 6 pork loin chops
Ina Paarman’s Rosemary & Olive Seasoning
4 – 5 T (60 – 75 ml) Ina Paarman’s Olive Pesto
¾ cup (180 ml) grated cheddar cheese
¼ cup (60 ml) soft breadcrumbs
Cut through the fat layer of each chop twice, to prevent curling.
Season and oil both sides lightly with Rosemary & Olive Seasoning and olive oil.
Preheat the grill for later. Sear the oiled chops briefly on one side only in a heavy cast iron griddle pan or an ovenproof frying pan.
Turn chops over. Remove pan from the heat. Spread Olive Pesto over the uncooked side.
Mix the cheese with breadcrumbs. Sprinkle over the chops.
Flash under the grill until the cheese is golden brown and bubbly. Serve.
By: Ina Paarman