Grilled Pork Chops with Bruschetta
Easy and delicious grilled pork chops topped with tomato bruschetta and ricotta cheese.
Ingredients
- 4 Smithfield Roasted Garlic & Herb Boneless Center Cut Pork Chops
- 4 large, firm tomatoes
- 2 garlic cloves, finely minced
- 15 large basil leaves
- 1 tablespoon capers
- ¼ cup finely shaved Parmesan cheese
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- ½ cup whole milk ricotta cheese
Instructions
- Prepare the bruschetta topping ingredients first; wait until serving to toss them together. Seed the tomatoes and dice into pea-sized pieces. Stack the basil leaves, roll into a log, then finely chop. Combine the tomatoes, garlic, basil, capers and Parmesan cheese in a large bowl.
- Preheat outdoor grill to 475F or medium/high. Remove the pork chops from packaging and spread the dry rub evenly over the meat. Grill on preheated grill 7 to 8 minutes per side. Keep grill lid closed for faster cooking.
- Remove pork chops from heat onto a clean tray and rest for 5 to 6 minutes. Meanwhile, finish the topping: dress with olive oil, vinegar and season to taste with salt and freshly ground black pepper.
- For serving, top each pork chop with a generous amount of bruschetta topping and a heaping spoonful of ricotta cheese.
Nutrition
Calories: 326kcal | Carbohydrates: 10g | Protein: 32g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 823mg | Potassium: 910mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1794IU | Vitamin C: 26mg | Calcium: 167mg | Iron: 1mg