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Caprese Pork Chops

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Caprese Pork Chops
Take Italian Night to The Next Level with Pillsbury's Garlic Bread Pull-Apart Kit
  • Prep 25 min
  • Total 25 min
  • Ingredients 9
  • Servings 2
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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.

Tips from the Pillsbury Kitchens

  • tip 1
    Serve with cooked spaghetti and steamed broccoli.
  • tip 2
    In May of 2011, the USDA lowered the cooking temperature for pork from 165°F to 145°F with a 3-minute rest time.

Nutrition Information

No nutrition information available for this recipe
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