Tomato-Basil Pork Chops
Yields: 4 servings
 
Ingredients
  • 4 (½-inch-thick) bone-in pork chops
  • 2¼ teaspoons kosher salt, divided
  • 1¼ teaspoons ground black pepper, divided
  • 2 tablespoons balsamic glaze
  • 1 (8-ounce) ball fresh mozzarella, torn
  • 1 cup fresh baby arugula
  • 1 pound sugar snap peas, trimmed
  • 3 tablespoons olive oil, divided
  • 3 plum tomatoes, diced
  • 2 tablespoons chopped fresh basil
  • Garnish: chopped fresh basil, balsamic glaze
Instructions
  1. Preheat oven to 400°.
  2. Sprinkle pork with 1½ teaspoons salt and ¾ teaspoon pepper. Place on one half of a large 18x13-inch rimmed baking sheet.
  3. Bake for 15 minutes. Increase oven temperature to broil. Brush balsamic glaze onto pork chops; sprinkle with mozzarella and arugula.
  4. In a large bowl, stir together snap peas, 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper. Place on other half of pan.
  5. Bake for 5 minutes.
  6. In a small bowl, stir together tomatoes, basil, remaining 2 tablespoons oil, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper. Spoon tomato mixture over pork. Garnish with basil and balsamic glaze, if desired.
Recipe by Taste of the South at https://www.tasteofthesouthmagazine.com/tomato-basil-pork-chops/