Sprinkle pork with 1½ teaspoons salt and ¾ teaspoon pepper. Place on one half of a large 18x13-inch rimmed baking sheet.
Bake for 15 minutes. Increase oven temperature to broil. Brush balsamic glaze onto pork chops; sprinkle with mozzarella and arugula.
In a large bowl, stir together snap peas, 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper. Place on other half of pan.
Bake for 5 minutes.
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://tasteofthesouthmagazine.com/tomato-basil-pork-chops/