Caprese Pork Chops
Is there anything as delicious as a balsamic vinegar, fresh basil, tomato, and mozzarella cheese? This flavor combination is something I can adjust to lots of different dishes. One of my absolute favorites is adding it to seared pork chops. There is something just divine about the steaky, juicy texture and the sweetness of the pork chops, that pairs so well with the flavors in a Caprese salad. We love to have this on a bed of spinach and fresh tomato with extra balsamic drizzled on top. SO YUMMY.
The thing that makes this dish just absolutely mouthwatering, is the marinade. We let the meat soak up the flavors for anywhere from 15 minutes (on a week night) to 4 hours (weekend dinner). Combine 1/2 cup of balsamic vinegar with 1/2 cup of olive oil, 1/2 TBSP of pepper, 1 TBSP of salt, 1 TBSP of minced garlic. This is it. Super simple, but PACKED full of delicious flavor. We add it all to a gallon-sized zip lock baggie and add the chops. Quick little tip: remove as much air as you can from the baggie before sealing so that the meat is smothered in the sauce the whole time. You'll find there is a more even disbursement of the marinade over the meat this way. I prefer to use chops that are about an inch in thickness and boneless. Although, it works well thinner or thicker cuts (you'll just have adjust your cook time), and my mom swears that bone-in is more flavorful. If you're waiting a while to cook, stick it back in the fridge. If you're marinading for 15 mins or less, then you can leave it out. Honestly, it is so worth the wait if you have the time.
When you're ready to get dinner going, warm up a TBSP of butter and a TBSP of avocado oil in a skillet on medium-high heat.
Sear each side of each chop for 4 minutes (a little less if the cuts of meat are thinner). Searing the chops before roasting them seals in the juiciness and flavor.
Flip one last time, and then top with fresh mozzarella and fresh tomato.
Immediately place the whole skillet in the oven at 425 degrees for 8-10 minutes or until the internal temperature reaches 145 degrees.
Pull the chops out. Let rest for 3 minutes.
Top with fresh basil and balsamic glaze to taste.
We serve ours on a bed of spinach in the summer time. It is so delicious and filling and fresh. YUM!!!