Cheesy Bruschetta Porchop-Jacquelynne Steves

Cheesy Bruschetta Boneless Pork Chops…. mmmm doesn’t that sound good! I don’t make pork chops very often, but last week my local grocery store had nice, lean, boneless pork chops on sale. All of the ways that I would usually serve them (breaded and pan fried, served with mashed potatoes and maybe a relish or chutney) seemed a little too heavy for this time of year. What to do to lighten them up?? My daughter mentioned that she had made Bruschetta Chicken the night before, so I stole her idea! (and honestly, I make chicken so often, it was really nice to switch things up a bit…) garlic icon

This is a pretty simple recipe and I love the lightness of the fresh tomatoes and basil. It really says “Summer is here!” I love summer, in case you haven’t figured that out yet 🙂 

This will make a nice big bowl of bruschetta- have a loaf of crusty Italian bread on hand to eat with the leftovers. Adjust the amount of garlic to your taste- we like lots of garlic in our house.

Cheesy Boneless Bruschetta Pork Chops

  • 4 boneless pork chops, about 1″ thick
  • 2 large tomatoes, diced (about 2 cups)
  • 1 cup finely diced red or purple onion
  • 1-4 cloves garlic, finely minced
  • 3 tablespoons olive oil, divided
  • 1 1/2 tablespoons Balsamic vinegar
  • 1/4 cup fresh basil leaves
  • 1 cup shredded cheese blend (I like the pizza blend which contains mozzarella and provolone, or the 4 cheese blend which has mozzarella, provolone, asiago & parmesan)
  • salt and pepper

Rinse pork chops and pat dry with paper towel. Season both sides generously with salt and pepper. Set aside.

In a large bowl, combine tomatoes, onion, garlic, 2 tablespoons olive oil, vinegar and 1/2 teaspoon salt. Cut basil leaves into thin strips and toss into tomato mixture. Set aside.

Heat remaining 1 tablespoon of olive oil in a large oven-proof skillet (about 12″). Heat over medium high heat and add pork chops (the chops should sizzle when they hit the pan- if they don’t, that means your oil isn’t hot enough.) Cook for 4 1/2 minutes (don’t move them during this time- you want them to get a nice golden brown color) then turn and cook for another 4 1/2 minutes on the other side.

While pork chops are cooking, preheat the broiler. Sprinkle pork chops evenly with cheese and place under broiler. Broil for about 1 minute until cheese is bubbly and golden.

Remove skillet from oven and allow pork chops to rest in pan for about 5-10 minutes.

Place pork chops on plates and top with bruschetta mixture. Serve with steamed veggies and Italian bread for mopping up the delicious juice.

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