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It’s finally tomato season in Ohio and I couldn’t be happier. This Caprese Grilled Pork is just my latest way of using the bumper crop of tomatoes I can’t help but bring home every week.
I’m a big fan of traditional caprese salads with fresh mozzarella but for dinner it just doesn’t feel hearty enough to feed all four of us (including one growing 11 year old boy who already eats like a teenager). So some freshly grilled pork chops marinated in balsamic vinaigrette seemed like a very tasty protein choice to go with my fresh chopped tomatoes and basil.
I fired up our gas grill as I do on many summer evenings and had a simple but oh-so-fresh-and-tasty dinner on our table in less than 30 minutes. My local farmer’s market provided me with the produce and Walmart inexpensively provided me with my seasonings and the Smithfield All Natural Fresh Pork without added steroids, hormones or artificial ingredients.
I chose to use the Smithfield All Natural Boneless Pork Chops for their ease of cutting and eating. My kids are both big meat eaters but definitely prefer the juicy, tender pork chops without the bone. Fresh pork can be grilled just like a steak and if you love your pork medium rare, you should cook it to an internal temperature of 145 degrees (followed by a three-minute rest). If you like your chops a little more done, you can cook them to an internal temperature of 160 degrees.
Add some fresh corn and you’ve got a perfect summer meal that can be thrown together after a full day at the pool (or in some cases after a full day of back to school shopping). Our kids don’t go back until August 29th this year (because of school construction) so we’ve still got a couple weeks left for full-on summer mode and dinners like this one.
Caprese Grilled Pork
- 2 pkgs. Smithfield All Natural Boneless Pork Chops 8 - 10 chops
- 1 1/4 c. bottled balsamic vinaigrette
- 2 c. grape tomatoes chopped
- 1/4 c. basil chopped
- fresh cracked black pepper
- Marinate the Smithfield All Natural Boneless Pork Chops in 1 cup of the bottled balsamic vinaigrette dressing while you heat your grill. Turn half the burners to low heat and turn the other half off.
- Place the pork chops on the side of the grill set to low and cook for about 5 minutes.
- Turn all the pork chops over and slide to the side that is off. Cover and cook for about 15 minutes or until the internal temperature of the pork chops reaches between 145 degrees and 160 degrees. Remove the chops and allow them to rest for 3 minutes.
- Meanwhile, toss the chopped tomatoes with the basil and the remaining 1/4 cup of balsamic vinaigrette dressing. Season to taste with salt and pepper.
- Top the grilled pork chops with the fresh tomato mixture. Serve immediately.