Pepper from the mill
Quarter the tomatoes and remove the seeds. Coarsely grate half of the Parmesan and finely grate the rest. Pluck the basil leaves from the stems and chop them. Coarsely chop four cloves of garlic. Blend the basil, garlic and 2 tbsp olive oil in a food processor or with a hand blender to a paste. Mix in the Parmesan cheese. Set aside. Brown the chops well on all sides in a mixture of butter and oil. Season with salt and pepper. Place the broiler rack of the oven on the juice pan. Place the chops on top.
Sauté the tomato quarters with a crushed garlic clove in a little butter.
Salt. Spread evenly on the meat. Whip the egg whites with a pinch of salt to egg whites.
Fold into the basil mixture. Spread evenly on the chops. Bake the meat in the oven for 10 min until the herb mixture is golden.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!
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