-
1
Preheat your grill on high for at least 10 minutes.
-
2
Make your bruschetta topping by gently tossing together the tomatoes, onion, garlic, olive oil, balsamic vinegar, salt, and basil leaves in a medium-sized bowl.
-
3
Set aside.
-
4
Season your pork chops with salt and pepper on both sides.
-
5
Just before placing them on the grill, lightly baste with olive oil to prevent sticking.
-
6
Grill for 3 or more minutes per side depending on the thickness of your chops.
-
7
Remove the meat from the grill when it reaches 140F in the thickest part of the chop.
-
8
Place chops on a baking tray.
-
9
Top chops with mozzarella cheese and place under your broiler for about one minute, until the cheese is bubbly and slightly browned.
-
10
Remove tray from oven.
-
11
Let the chops rest for at least 5 minutes to redistribute juices.
-
12
Top with a heaping spoonful of the bruschetta mixture, and drizzle with balsamic vinegar.
-
13
Note: If you dont want to deal with broiling the cheese, then you can do it while the chops are still on the grill.
-
14
Simply add it to the pork as soon as you flip the chops over, and close the lid to finish cooking and melt the cheese.
-
15
If you do this, make sure to cook these chops to 145F; the meat will finish cooking while it rests.
-
16
Recipe adapted from Jacquelynne Steve.
