I love these served with a red wine vinaigrette salad and some crusty bread with unsalted butter. This recipe is great for boneless skinless chicken breasts or thighs too.
Preheat grill to medium.
Arrange chops on a large sheet of heavy duty aluminum foil and fold outer edges up to create a baking pan or use a disposable aluminum baking pan. Evenly top each chop with basil and garlic, then each with a tomato slice. Season tomatoes with salt to taste, drizzle each with vinegar, then drizzle each with olive oil, and cover well with aluminum foil.
Grill until the pork almost cooked, about 20 to 25 minutes, top each chop with a slice of mozzarella and continue grilling, covered with foil, until the cheese melts, about 3 to 5 minutes, and serve.
By Deeli from Richland, WA
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Broil the pork chops and save the juice. Place them in a 9x13 inch dish.
