Cheesy Chops

...Or pork parmesan (in the style of Sorento). My favorite cut of chop is the rib end chop like I have here. The're great just grilled with some horseradish or wasabi on the side, but sometimes I like to dress them up to. And it's a great excuse to get my ol' Griswold skillet out to the pit as well.

First things first-- got to grill the chops and tenderize the sliced bell peppers and crimini mushrooms.





Time to put the chops in the pan and top with a tomato sauce and shredded parmesan.



Will it all fit onto one plate? Now is a good time to season with your favorite herbs like oregano and basil, if you forgot to do so like I just did.



That recipe makes me think of pizza. Just cause I've got it, here is a pic of my previous night's dinner, a pork stew. I'm so fond of comfort food!

Very interesting recipe, BC. I've never seen chops prepared that way before...not even on Lidia's Italy or Ciao Italia!

The stew looks mighty thick. Did you eat it with a fork instead of a spoon?

Yes please, I'll take one. Looks great.

Cheesy chops, great idea. Those look great.

That looks superb, BC! I wish I had that for dinner tonight, but I actually went out for dinner and had "Carne Asada" from the Mexican Restaurant in your honor. It was good, but I think it would be better over real charcoal.

What a great way to fix the chops!! Thanks for sharing.....

Thanks a lot, Fellas

Dyal-- I am most sorry the carne asada you had was not all that it could have been. You sure are right about the charcoal, and with a touch of mesquite added. I have found that with restaurants, carne asada, like huevos rancheros, can vary between gone-to-Heaven fine dining and truly detestable.