2 boneless butterflied pork chops (about a ½ inch thick – 8 ounces each)
½ cup olive oil
2 teaspoons grated lemon zest
1 tablespoon lemon juice
3 garlic cloves (crushed and minced)
½ teaspoon salt
½ teaspoon pepper
½ teaspoon dried basil
½ teaspoon parsley flakes
½ teaspoon dried rosemary (crushed)
1 cup sliced fresh mushrooms
2 tablespoons butter
Salt and pepper to taste
2 slices pepper Jack cheese.
In a medium size, bowl mix together all the ingredients for the chops until well combined to form the marinade. Place the chops into a 1-gallon food grade disposable bag and pour the marinade over the chops. Seal, and using your hands on the outside of the bag work the marinade around the chops; refrigerate and marinate for at least 2 hours or overnight. (occasionally work the bag with your hands to thoroughly coat the chops with the marinade)
In a small saucepan using the butter sauté the mushrooms until tender; salt and pepper to taste.
Remove chops from marinade allowing any excess marinade to run off; discard marinade. Place chops on a broiler pan and broil 4-5 inches from the heat for 6 to 7 minutes on each side. Cook until an instant-read thermometer registers 145F, remove chops from the oven, and using a slotted spoon, spoon the mushrooms onto the top of each the chops. Top the mushrooms with the cheese and return the chops to the oven. Continue to broil until cheese is melted – serve hot.