8 (5 oz.) pork chops
8 cloves garlic, crushed
8 oz. dry Vermouth
1/4 tsp. basil
1/4 tsp. oregano
1/4 tsp. caraway
8 slices Provolone or Mozzarella cheese
8 slices Prosciutto ham
8 slices Genoa salami
8 green olives, pitted, sliced
8 mushrooms, sliced
8 slices ripe tomato
4 oz. flour
4 oz. olive oil
1 tbsp. cilantro, fresh, chopped
1 zucchini squash, julienne cut

Make a marinade out of the Vermouth, herbs, garlic, salt and pepper. Marinate the pork chops overnight. Dust the chops with flour and saute in a heated pan with olive oil until done. Remove chops and pour off excess oil.

Place chops on back in the pan and top with Prosciutto, tomato, and cheese in that order. Cover pan and cook until cheese is melted. Place chops on a serving platter. Add the zucchini, mushrooms, and olives to the pan and saute for 1 minute.

Add the marinade and reduce by half. Pour over chops. Garnish each chop with a cone made out of the Genoa salami by cutting a slit halfway into the center and roll it into a cone shape. Serves: 8. (Prep and Cooking Time: 1 hour)