Bruschetta Pork Chops are a great low carb meal that is packed with flavor! Flavorful bruschetta and melty fresh mozzarella on top of a juicy grilled pork chops!
If you love bruschetta but are looking for a lower carb option these pork chops are for you! Flavorful bruschetta on top of melty mozzarella cheese and tender, juicy pork chops *chef’s kiss*.
Why You Will Love These Bruschetta Pork Chops:
- Easy to make which makes them perfect for any night of the week
- Fancy enough to serve to guests
- Full of flavor
- Uses simple easy to find ingredients!
- Use my tips below to change things up and make it your own
Ingredient List:
PORK CHOPS: I like to use bone in pork chops but boneless is fine too! Just adjust your cooking time accordingly as they will cook faster.
BRUSCHETTA: I love my homemade bruschetta for this recipe but you can use your favorite store brand if you prefer.
FRESH MOZZARELLA: If you don’t have fresh you can use some grated mozzarella instead.
SEASONING: Use your favorite blend of seasoning to top the chops before grilling.
- Some options we like are:
A blend of garlic powder, onion powder, salt and pepper
Italian seasoning
Montreal seasoning
How To Make Bruschetta Pork Chops:
BRUSCHETTA: Dice the tomatoes, thinly slice (chiffonade) the basil, mince the garlic, and add to a medium sized bowl. Toss with the olive oil, balsamic vinegar, salt, and pepper. Taste and add more salt or pepper to your liking.
PORK CHOPS: Heat the grill over medium heat. Sprinkle each side of the pork chops with the seasoning of choice. Oil the grill and place the pork chops on the grill. Cook for 6-8 minutes per side or until a thermometer inserted into the thickest part of the chop registers 145 degrees F.
Turn off the grill and top each with a slice of mozzarella. Close the lid and let the cheese melt. Remove from the grill and top each with a large spoonful of bruschetta.
Tips and Suggestions:
- For more flavor: Drizzle each pork chop with a balsamic glaze/reduction (this really takes these chops to the next level!)
- CHEESE: Don’t have fresh mozzarella? Use shredded mozzarella or even shaved or shredded parmesan cheese.
- If time allows you can marinate the chops in a mixture of: 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 2 cloves garlic (minced), salt and pepper to taste. Add to a large ziploc bag and marinate for up to 8 hours.
- SERVING SUGGESTIONS: Serve alongside any of these options: Parmesan Garlic Grilled Corn, a simple side salad, zucchini noodles, or Creamy Fruit Salad.
- Don’t overcook pork chops as they will become tough and dry. Contrary to what everyone believes pork chops should still be slightly pink in the center. I like to turn off the grill just before they reach the internal temperature of 145 degress F because they will finish cooking while the cheese is melting.
More Easy Dinner Recipes:
- Sheet Pan Parmesan Chicken and Veggies
- Chinese Lemon Chicken
- Chicken Fajita Kebabs
- Slow Cooker Pot Roast
- Homemade Hamburger Helper
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Bruschetta Pork Chops
Ingredients
PORK CHOPS:
- 4 (1") thick bone in pork chops
- 4 slices fresh mozzarella
- Seasoning of choice
BRUSCHETTA:
- 4 roma tomatoes, diced
- 3 tablespoons chiffonade basil
- 2-3 cloves garlic, minced
- 1 tablespoon extra virgin olive oil
- ½ tablespoon balsamic vinegar
- salt and pepper to taste
Instructions
PORK CHOPS:
- Heat the grill over medium heat. Sprinkle each side of the pork chops with the seasoning of choice. Oil the grill and place the pork chops on the grill. Cook for 6-8 minutes per side or until a thermometer inserted into the thickest part of the chop registers 145 degrees F.
- Turn off the grill and top each with a slice of mozzarella. Close the lid and let the cheese melt. Remove from the grill and top each with a large spoonful of bruschetta.
BRUSCHETTA:
- In a large bowl combine all the bruschetta ingredients.
Notes
- For more flavor: Drizzle each pork chop with a balsamic glaze/reduction (this really takes these chops to the next level!)
- CHEESE: Don’t have fresh mozzarella? Use shredded mozzarella or even shaved or shredded parmesan cheese.
- SEASONING OPTIONS: A blend of garlic powder, onion powder, salt and pepper, Italian seasoning, Montreal seasoning
- If time allows you can marinate the chops in a mixture of: 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 2 cloves garlic (minced), salt and pepper to taste. Add to a large ziploc bag and marinate for up to 8 hours.
- SERVING SUGGESTIONS: Serve alongside any of these options: Parmesan Garlic Grilled Corn, a simple side salad, zucchini noodles, or Creamy Fruit Salad.
- Don’t overcook pork chops as they will become tough and dry. Contrary to what everyone believes pork chops should still be slightly pink in the center. I like to turn off the grill just before they reach the internal temperature of 145 degress F because they will finish cooking while the cheese is melting.
