1/2 teaspoon each dried basil, parsley flakes and rosemary, crushed
2 boneless butterflied pork chops (1/2 inch thick and 8 ounces each)
1 cup sliced fresh mushrooms
2 tablespoons butter
1/4 teaspoon salt
1/8 teaspoon pepper
2 slices pepper Jack cheese
In a large resealable plastic bag, combine the oil, lemon juice, garlic, lemon zest, salt, pepper, basil, parsley and rosemary; add the pork. Seal bag and turn to coat; refrigerate for 2 hours or overnight.
Drain and discard marinade. Broil pork chops 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Meanwhile, in a small skillet, saute mushrooms in butter until tender; sprinkle with salt and pepper.
Using a slotted spoon, place mushrooms on pork chops. Cover each with a cheese slice. Broil 1-2 minutes longer or until cheese is melted. Let stand for 5 minutes before serving.