Grilled Pork Chop Caprese

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  1.5 tsp 1½ Teaspoons Kosher Salt, Plus More To Taste
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  0.8 tsp ¾ Teaspoon Freshly Cracked Black Pepper, Plus More To Taste
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  0.8 tsp ¾ teaspoon garlic powder
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  1 tbsp Brown sugar
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2.3 lbs Pork Chops, Bone-In
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  8 oz Cheese, Mozzarella, Fresh

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  2 Tomato(246g)
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  2 tbsp Balsamic Glaze, Store-Bought
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  8 Basil, Fresh(4g)

Instructions

1. 1Pat the pork chops dry with paper towels, then drizzle lightly with olive oil and season both sides generously with the brown sugar, salt, pepper, garlic powder, and fresh basil.
2. 2Heat a grill pan or cast-iron skillet over medium-high heat for 2 minutes until shimmering.
3. 3Place the pork chops in the hot pan and cook 4–5 minutes without moving them, until the underside is golden brown with a crust.
4. 4Flip the pork chops and cook 3–4 minutes more over medium-high heat until the second side is golden brown.
5. 5Top each pork chop with fresh mozzarella slices, cover the pan with a lid or foil, and continue cooking 1–2 minutes over medium-high heat until the cheese melts and the internal temperature reaches 145°F on an instant-read thermometer.
6. 6Transfer the pork chops to a clean plate and let rest 2–3 minutes.
7. 7While the pork rests, slice the tomato into rounds, then divide the rested pork chops, tomato slices, and fresh basil evenly into 6 airtight containers while still warm; drizzle each portion with balsamic glaze.
8. 8Seal containers and refrigerate until ready to eat. Reheat gently over medium heat in a skillet or in the microwave before serving.