Caprese Pork Chops

Name: Caprese Pork Chops
Prep time: 25 min
Total time: 25 min
Yield: 2
Cuisine: Italian
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

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Prep 25 min
Total 25 min
Ingredients 9
Servings 2

Mozzarella-smothered pork chops topped with tomatoes and basil make one killer capers-inspired dinner.

By Andi Bidwell

Updated May 4, 2012

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

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.

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.