I really do not like frying pork chops because they tend to go dry, but done this was the chops are absolutely delicious and definitely NOT dry. This “cook on one side” method is a winner. Butterflied chicken breasts can also be used in place of the pork chops, although I haven't tried this yet but will do. Please try it and let me know what your think.
* 4-6 pork loin chops
* seasoning of your choice - I used Ina Paarman’s Rosemary & Olive Seasoning
* olive oil
* 4-5 T (60-75 ml) Olive Pesto (Tapenade)
* 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. Lightly season on both sides and brush with 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. Grill until the cheese is golden brown, bubbly and chop is cooked. This does not take long. Enjoy.