Caprese Pork Chops

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

Andi Bidwell

May 4, 2012

medium tomato, chopped (about 3/4 cup)

tablespoon thinly sliced basil leaves

1/8

teaspoon salt

teaspoon red wine vinegar

teaspoons olive oil

boneless pork loin chops, 3/4 to 1 inch thick (5 to 6 oz each)

1 1/2

teaspoons garlic-pepper blend

slices (1 oz each) mozzarella cheese

Fresh basil leaves

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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.