Cheesy Bruschetta Boneless Pork Chops…. mmmm doesn’t that sound good! I don’t make pork chops very often, but last week my local grocery store had nice, lean, boneless pork chops on sale. All of the ways that I would usually serve them (breaded and pan fried, served with mashed potatoes and maybe a relish or chutney) seemed a little too heavy for this time of year. What to do to lighten them up?? My daughter mentioned that she had made Bruschetta Chicken the night before, so I stole her idea! (and honestly, I make chicken so often, it was really nice to switch things up a bit…) 
This is a pretty simple recipe and I love the lightness of the fresh tomatoes and basil. It really says “Summer is here!” I love summer, in case you haven’t figured that out yet :)
This will make a nice big bowl of bruschetta- have a loaf of crusty Italian bread on hand to eat with the leftovers. Adjust the amount of garlic to your taste- we like lots of garlic in our house.
Cheesy Boneless Bruschetta Pork Chops
- 4 boneless pork chops, about 1″ thick
- 2 large tomatoes, diced (about 2 cups)
- 1 cup finely diced red or purple onion
- 1-4 cloves garlic, finely minced
- 3 tablespoons olive oil, divided
- 1 1/2 tablespoons Balsamic vinegar
- 1/4 cup fresh basil leaves
- 1 cup shredded cheese blend (I like the pizza blend which contains mozzarella and provolone, or the 4 cheese blend which has mozzarella, provolone, asiago & parmesan)
- salt and pepper
Rinse pork chops and pat dry with paper towel. Season both sides generously with salt and pepper. Set aside.
In a large bowl, combine tomatoes, onion, garlic, 2 tablespoons olive oil, vinegar and 1/2 teaspoon salt. Cut basil leaves into thin strips and toss into tomato mixture. Set aside.
Heat remaining 1 tablespoon of olive oil in a large oven-proof skillet (about 12″). Heat over medium high heat and add pork chops (the chops should sizzle when they hit the pan- if they don’t, that means your oil isn’t hot enough.) Cook for 4 1/2 minutes (don’t move them during this time- you want them to get a nice golden brown color) then turn and cook for another 4 1/2 minutes on the other side.
While pork chops are cooking, preheat the broiler. Sprinkle pork chops evenly with cheese and place under broiler. Broil for about 1 minute until cheese is bubbly and golden.
Remove skillet from oven and allow pork chops to rest in pan for about 5-10 minutes.
Place pork chops on plates and top with bruschetta mixture. Serve with steamed veggies and Italian bread for mopping up the delicious juice.
Now that sounds deeeeelish!!!! Must try it soon :*)
Let me know how you like it :)
Yum! This one I have to try! Light and flavorful (and I LOVE summer, too!).
For sure, Jacque :) I love using all of the fresh vegetables, fruits and herbs that appear at the farm stand and in my own garden in the summer!
Wow! Looks so good! I love buchetta… I might just skip the pork!
You’re right, Laurie- the bruschetta is so delicious and easy, you could make it and serve it as a snack with crackers or bread, or on a sandwich, chicken, etc….
My husband cooked these up for us last night and they were probably the best pork chops I have ever had. We did things a little differently but I don’t think it changed the flavor much. We only had bone in pork chops since we buy our meat directly from the farmer. He just browned the pork chops on each side and then turned the heat down and covered them to let them cook through. Then he put on the cheese and covered again to let the cheese melt. That way we didn’t have to heat up the house with the oven on our 90+ degree day! They were absolutely delicious. Oh and that bruschetta mix? I could eat a bowl of it with a spoon. So good! Thank you for sharing this wonderful recipe!
Laura- thanks for letting me know how it came out! I glad you enjoyed it- and doing the whole thing on the stove top instead of turning on the broiler is a great idea too- especially if you don’t have an oven-proof skillet. Thanks for the tip :)
Awesome recipe Jacqueline, I’ve been telling everyone about it. So refreshing, and great for a summer meal. I’ll throwing it up on my blog too, with a link back to your post. All I did differently was cook them on the bbq, which also worked out great :)