Bruschetta Style BBQ Pork Chops

Preheat your grill on high for at least 10 minutes.

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. Set aside.

Season your pork chops with salt and pepper on both sides. Just before placing them on the grill, lightly baste with olive oil to prevent sticking. Grill for 3 or more minutes per side depending on the thickness of your chops. Remove the meat from the grill when it reaches 140℉ in the thickest part of the chop. Place chops on a baking tray.

Top chops with mozzarella cheese and place under your broiler for about one minute, until the cheese is bubbly and slightly browned. Remove tray from oven. Let the chops rest for at least 5 minutes to redistribute juices.

Top with a heaping spoonful of the bruschetta mixture, and drizzle with balsamic vinegar.

Note: If you don’t want to deal with broiling the cheese, then you can do it while the chops are still on the grill. 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. If you do this, make sure to cook these chops to 145℉; the meat will finish cooking while it rests.

Recipe adapted from Jacquelynne Steve.