Caprese Pork Chops

Andi from Betty Crocker's Andi Cooks shares a recipe. These pork chops have the flavor of the popular caprese salad, made of mozzarella cheese, tomatoes, basil and olive oil. The name comes from southern Italy’s island of Capri in the Gulf of Naples.

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  • prep time 25 min
  • total time 25 min
  • ingredients 9
  • servings 2
 

Ingredients

1
medium tomato, chopped (about 3/4 cup)
1
tablespoon thinly sliced basil leaves
1/8
teaspoon salt
1
teaspoon red wine vinegar
2
teaspoons olive oil
2
boneless pork loin chops, 3/4 to 1 inch thick (5 to 6 oz each)
1 1/2
teaspoons garlic-pepper blend
2
slices (1 oz each) mozzarella cheese
Fresh basil leaves

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat gas or charcoal grill. In small bowl, stir together tomato, sliced basil, salt, vinegar and 1 teaspoon of the olive oil; set aside.
  • 2 Rub both sides of pork chops with remaining 1 teaspoon olive oil. Sprinkle garlic-pepper blend on both sides of pork.
  • 3 Place pork on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once, until pork is no longer pink and meat thermometer inserted in center reads 145°F.
  • 4 Place slice of cheese on top of each pork chop. Cover grill; cook 1 minute longer or until cheese is melted. Place pork on dinner plates; let rest 3 minutes.
  • 5 Spoon tomato mixture over each pork chop; garnish each with a fresh basil leaf.
  • 1 Heat gas or charcoal grill. In small bowl, stir together tomato, sliced basil, salt, vinegar and 1 teaspoon of the olive oil; set aside.
  • 2 Rub both sides of pork chops with remaining 1 teaspoon olive oil. Sprinkle garlic-pepper blend on both sides of pork.
  • 3 Place pork on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once, until pork is no longer pink and meat thermometer inserted in center reads 145°F.
  • 4 Place slice of cheese on top of each pork chop. Cover grill; cook 1 minute longer or until cheese is melted. Place pork on dinner plates; let rest 3 minutes.
  • 5 Spoon tomato mixture over each pork chop; garnish each with a fresh basil leaf.

EXPERT TIPS

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Expert Tips

Serve with cooked spaghetti and steamed broccoli.

In May of 2011, the USDA lowered the cooking temperature for pork from 165°F to 145°F with a 3-minute rest time.

Nutritional information

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