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
Preparation
Heat gas or charcoal grill. In small bowl, stir together tomato, sliced basil, salt, vinegar and 1 teaspoon of the olive oil; set aside.
Rub both sides of pork chops with remaining 1 teaspoon olive oil. Sprinkle garlic-pepper blend on both sides of pork.
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.
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.
Spoon tomato mixture over each pork chop; garnish each with a fresh basil leaf.
