Easy and delicious grilled pork chops topped with tomato bruschetta and ricotta cheese.
4Smithfield Roasted Garlic & Herb Boneless Center Cut Pork Chops
4large, firm tomatoes
2garlic cloves, finely minced
15large basil leaves
¼cupfinely shaved Parmesan cheese
Salt and pepper, to taste
½cupwhole milk ricotta cheese
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.