Oh man, am I ever excited to share this recipe with you guys. Hands down, this is my new summer jam for dinner. It was so incredibly easy to whip up, it was AWESOME tasting, and the best part, it made it look like I really knew what I was doing. This is a dinner that doesn’t just taste good, it looks amazing. Next time someone is coming over that you have a love/hate relationship with (mother-in-law, sister, etc), this is the thing to make and have everyone jealous of your plating skills.
One piece of advice, this is a dish where a good balsamic vinegar goes a long way (especially in the final drizzle). It’s worth splurging on a halfway decent one to get that nice, thick, sweet, and tangy flavour.
You’re going to die when you see how easy this is.
First up, make your brushetta topping. Dice up your tomatoes (make sure you buy firms ones, and give your knife a quick sharpening to make your life easier), red onion, garlic and basil. toss everything together with the salt, balsamic vinegar, and olive oil. Set this aside while we cook the chops.
Now, season your boneless pork chops with salt and pepper. You can really use any kind of pork chop, but we’re going for speed with this meal. I trimmed some of the fat off after this picture. This happened because my ever loving and helpful husband walked in the kitchen and asked “why didn’t you trim off all that fat?”. He better start watching that mouth of his, or he’s going to end up cooking soon (love you Bo).
Toss the chops on the grill. Mine were supermarket bulk styles and thin, so they only took max 3 minutes per side to cook. Adjust accordingly depending on your size. If you’re following the guidelines pork is happiest at 160℉, and least likely to make you sick there. HOWEVER, we’re not finishing on the bbq (although you can). So, only cook them to 145℉, because they’re about to make friends with your broiler. If you aren’t broiling the cheese, put the cheese on the chops AS SOON as they flip, then cook to 150℉ – 155℉ (you’ll come up the remaining 5-10 degrees while the meat rests)
My bbq is a piece of shit. This photo is pretty much just added so I can say that. All three chops were side by side, but I only get decent flames at the top of the two sides (and absolutely nothing down the middle). I really, REALLY, need a new bbq 🙁 Rant aside, the colour on the top one is nice, the curl is not.
Ok, with the chops off of the grill, top them with a generous amount of mozzarella cheese and pop them under the broiler until bubbly and golden brown in spots. If you don’t want the hassle of going from the grill to the oven (understandable), simply add the cheese onto the pork chop AS SOON as you flip them over, then close the lid so that the cheese will melt. Let them rest for at least 5 minutes so that you don’t lose all the juice.
Finally, spoon on a nice heaping pile of the brushetta mixture, and one last drizzle of the balsamic vinegar.
I mean, come on, it just doesn’t get better!
A special shout out goes out to Jacquelynne, who’s blog ’The Art of Home’ I found a stovetop version of this recipe on.
Here’s your printable: