Pork chops topped with crème OKA
- Preheat barbecue to medium-high.
- Combine 30 mL (2 tbsp.) of oil with the parsley, rosemary, and garlic in a small bowl.
- Brush chops with seasoned oil. Season to taste. Broil for about 4 minutes per side for a nice pink centre, or until a meat thermometer indicates 70°C (158°F).
- Place pork chops on a bed of arugula that’s been garnished with the remaining oil, lemon juice, and shaved Parmesan.
- Top hot pork chops with crème OKA and serve.